4 large portobello mushrooms (4 to 5 inches in diameter, about 1 lb), stems and gills removed.
4 whole wheat buns or hard rolls, split and lightly toasted.
1 small bunch arugula, stemmed and leaves torn in half (2 cups).
Directions[]
Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 tablespoons liquid. Thinly slice peppers and set aside.