Portobello Burgers, Roasted Pepper Paste, Smoked Mozzarella

By á-174942

Ingredients

• ROASTED PEPPER PASTE:
• 2 tablespoons extra-virgin olive oil (2 turns of the bottle in a slow stream)
• 1/8 cup balsamic vinegar - (3 splashes)
• 2 sprigs fresh rosemary leaves stripped, and chopped - (abt 2 tbspns)
• 1 lemon juiced
• 4 large portobello mushroom caps
• 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) (or 1 tspn combined coarse salt
• 1/2 pound fresh smoked mozzarella sliced
• 4 large crusty rolls split
• 1 jar roasted peppers - (14 oz) drained
• A drizzle extra-virgin olive oil
• A handful flat-leaf parsley leaves
• 1 large garlic clove cracked, peeled
• Salt to taste
• Freshly-ground black pepper to taste
• SUGGESTED TOPPINGS:
• Baby spinach leaves whole
• Thinly-sliced red onions
• SUGGESTED ACCOMPANIMENTS:
• Onion and Garlic Yukon Gold Potato Chips (preferred brand: Terra Chips)
• Tomato, Onion, And Cucumber Salad (see recipe)
• Pasta Salad With Ricotta Salata And
• Broccolini (see recipe)

Details

Servings 4

Preparation

Step 1

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.

Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.

To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.

To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato, Onion, And Cucumber Salad and Pasta Salad With Ricotta Salata And Broccolini.

This recipe yields 4 servings.