Portobello Burgers With Roasted Pepper Paste And Smoked Mozzarella
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
43
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Salt4 large
Crusty Rolls (split)Directions:
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