Double-Portobello Burgers with Roasted Tomatoes

Martha Stewart
Picture Credit: Andrew Parcell


  • 8 portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
  • 5 garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red-pepper flakes
  • 4 whole-wheat hamburger buns, split
  • 2 ounces sharp provolone cheese, grated
  • 3 ounces arugula

Directions, here


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