Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
From peetabear 15 years ago
- 12 minutes to make
- Serves 4
this is another Rachael Ray recipes..that sounded good.. I liked the smoked mozzarella and the seasonings... it would make a nice change from the normal hamburgers and it is a good recipe for Lent
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO) shopping list
- 1/8 cup balsamic vinegar (3 splashes) shopping list
- 2 sprigs fresh rosemary (about 2 tablespoons), leaves stripped and chopped shopping list
- 1 lemon, juiced shopping list
- 4 large portobello mushroom caps shopping list
- 2 teaspoons grill seasoning, such as McCormick brand Montreal steak seasoning or 1 teaspoon combined coarse salt and pepper shopping list
- 1/2 pound fresh smoked mozzarella, sliced shopping list
- ..................................................................................................................... shopping list
- roasted pepper Paste: shopping list
- 1 jar roasted peppers (14 ounces), drained shopping list
- A drizzle of extra virgin olive oil (EVOO) shopping list
- A handful of flat leaf parsley leaves shopping list
- 1 large clove garlic, cracked away from skin shopping list
- salt and pepper shopping list
- ....................................................................................................................... shopping list
- 4 large crusty rolls, split shopping list
- ........................................................................................................................ shopping list
- Suggested toppings: shopping list
- Whole baby spinach leaves shopping list
- Thinly sliced red onions shopping list
How to make it
- Combine first four 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 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 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 spinach and onion. Spread bun tops with roasted pepper paste.
People Who Like This Dish 6
- reviews Anycity, Anystate
- angelinaw St Louis, MO
- lilliancooks Long Island, NY
- aussie_meat_pie My Kitchen, AU
- cher3231 Denham Springs, LA
- tbairdrainorg Valencia, CA
- juels Clayton, NC
- crazeecndn Edmonton, CA
- chefbaudri Grand Rapids, MI
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
I've never made a Rachael Ray recipe! I may have to start with this one! Thanks for showing it to us!
lilliancooks
in Long Island loved it
-
I really like the combination of ingredients in this, sounds wonderful...
aussie_meat_pie
in My Kitchen loved it
-
Oh yum! Love everything about this! A must try for me, thanks!
juels
in Clayton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "