Mushroom Melts

I confess the reason I made these for supper was because I was too lazy to defrost meat, I had no ideas and nothing prepared and had a mushrooms  and roasted red peppers in the fridge that I needed to use because we were going away for the week-end.  That being said these were really good.  My husband even commented that he liked the mayo red pepper spread that was on the top of the 'burgers'.  Best of all they were fast and easy to make.  You should enjoy some tonight!

Mushroom Melts


Ingredients

2 tbsp mayonnaise
juice of 1/2 lemon
1/4 cup finely chopped roasted red peppers
1 clove garlic, minced
4 large portobello caps, stems removed
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried italian seasoning
salt and black pepper to taste
1/2 cup shredded mozzarella
4 slices red onion
4 potato rolls or whole-grain buns
A few handfuls of mixed greens, arugula, or other lettuce



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Directions
Heat a grill or grill pan. Combine the mayonnaise, lemon juice, red peppers, and garlic. (For a uniformly red mayo, puree in a food processor.)
Rub the mushrooms with the olive oil, vinegar, Italian seasoning, and salt and pepper. Grill, top side down, for 2 to 3 minutes, flip, and immediately add the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the mushrooms are fully cooked. While the mushrooms are cooking, grill the onions until browned and toast the buns.
Top each bun with greens, grilled onions, mushrooms, and the red pepper mayo.