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Double-Portobello Burgers with Roasted Tomatoes

kept byanmasa

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



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