Portobello Burgers with Arugula, Avocado, Mascarpone Cheese and Red Pepper-Chipotle Spread

Serves 4

2 roasted red bell peppers

2 small garlic cloves

1 medium canned chipotle pepper, seeded

3 tablespoons extra-virgin olive oil

1 teaspoon white wine vinegar

4 medium portobello mushrooms, stems removed, dark gills scraped out

4 sprouted grain rolls, split horizontally (for open-face burgers, use only bottoms of rolls)

4 cups baby arugula leaves

1 small avocado, pitted, peeled and sliced

2 ounces mascarpone cheese

Oil grill racks and preheat grill to medium-high.

While grill is preheating, in a food processor, combine red bell peppers, garlic cloves, chipotle pepper, 2 tablespoons of the olive oil and vinegar. Process until smooth and creamy.  Season with sea salt and freshly ground pepper.

Brush inside and outside of mushroom caps with remaining olive oil. Sprinkle with salt and pepper. Grill, rounded side up, for 5 to 6 minutes. Turn mushrooms over and grill on remaining side for 4 minutes, or until tender. 

While mushrooms are grilling on second side, place rolls, cut side down, on grill to toast.

Remove rolls and mushrooms from grill. To assemble, spread both sides of rolls with red pepper spread. Spread goat cheese on bottoms of rolls. Divide avocado slices between bottoms of rolls. Top avocado with arugula. Place 1 mushroom on each roll bottom. Cover with top of roll, or serve open-faced. Serve immediately.