Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella Recipe

Name: Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil; 1/8 cup (3 splashes) balsamic vinegar; 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons; 1 lemon, juiced; 4 large portobello mushroom caps; 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper; 1/2 pound fresh smoked mozzarella, sliced; 1 (14-ounce) jar roasted peppers, drained; A drizzle extra-virgin olive oil; A handful flat-leaf parsley leaves; 1 large clove garlic, cracked away from skin; Salt and pepper; 4 large crusty rolls, split; Whole baby spinach leaves; Thinly sliced red onions; Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips); Tomato and Onion Salad, recipe under this show number: TM1A04; Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Servings: persons

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Whole baby spinach leaves
Thinly sliced red onions
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

1
Combine first 4 ingredients in the bottom of a large food storage bag.
2
Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
3
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side.
4
Pan-fry in large nonstick skillet for same amount of time.
5
Season caps while they cook on each side with grill seasoning or a little salt and pepper.
6
Melt the smoked cheese over mushroom caps in the last minute of grill time.
7
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.
8
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms.
9
Top with spinach and onion.
10
Spread bun tops with roasted pepper paste.
11
Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil, 1/8 cup (3 splashes) balsamic vinegar, 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons, 1 lemon, juiced, and more.

Yes, Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella

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