Smoky Portobello Mushroom Cheeseburgers

3 tablespoons Dijon mustard 2 tablespoons mayonnaise

4 large Portobello mushrooms, stemmed

2 tablespoons olive oil Kosher salt Freshly ground black pepper 4 ounces smoked Gouda cheese, grated (about 1 cup)

4 brioche hamburger buns, split

4 ounces Peppadew peppers, thinly sliced (about ½ cup)

1 cup loosely packed arugula

Heat an outdoor grill to medium-high (375 to 425 degrees). Whisk together the Dijon and mayonnaise in a small bowl.

Brush mushrooms on both sides with the oil, then season with salt and pepper. Place mushrooms on grill stem-side down, cover, and grill 4 minutes. Flip mushrooms, cover and grill until tender, about 4 minutes more.

Divide Gouda among mushroom caps. Arrange buns cut-side down on the grill. Cover and cook until cheese is melted and cut sides of rolls are golden-brown, about 1 minute more.

Place bottom halves of buns cut-side up on plates and spread with half the Dijonnaise. Top each with a mushroom. Top with the Peppadew peppers and arugula. Spread cut side of bun tops with remaining Dijonnaise, place on the arugula to close the burgers, and serve.

Notes: You can also bake the mushrooms instead of grilling them. Preheat oven to 425 degrees. Place the oiled and seasoned mushrooms on a rimmed baking sheet stem-side down and roast until just tender, about 15 minutes. Flip them, fill the caps with the Gouda, and continue to bake until the cheese is melted, 2 to 3 minutes. Toast the buns in the oven.