Portobella Burgers
INGREDIENTS;
2 Tbls. extra virgin olive oil
1/8 cup balsamic vinegar
1 tsp. dried oregano
4 large portobella mushroom caps - burger size
1/2 tsp. kosher salt
1/2 tsp. pepper
1/2 lb. smoked mozzarella or gouda, sliced into 4 eaqual pieces
4 large crusty rolls - split
ROASTED RED PEPPER PASTE INGREDIENTS;
14 oz. jar roasted red peppers - drained
1 drizzle extra virgin olive oil
1 handful flat leaf parsley leaves
1 large clove garlic - chopped
salt & pepper to taste
SUGGESTED TOPPINGS;
Lettuce or spinach leaves
thin sliced red onion
DIRECTIONS;
Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on an indoor electric grill starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time. To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce. To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with lettuce or spinach and onion. Spread bun tops with roasted pepper paste.
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