Grilled Portabella Mozzarella Burgers With Bacon And Roasted Pep Recipes

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

THE ULTIMATE GRILLED PORTOBELLO BURGER

Steps:

• Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
• Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
• Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
• Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Steps:

• 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 and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

GRILLED PORTOBELLO BURGER

Steps:

• Preheat the grill 350 degrees F.
• In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
• In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
• Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

GRILLED PORTABELLA BURGERS

Steps:

• Salt and freshly ground black pepper to taste, 8 slices of mozzarella cheese.
• Peel the mushrooms; Brush away any dirt before you cut away the stems.
• Combine the oil, lemon juice, garlic, fresh herbs, salt and peper to make a marinade. Add mushrooms, and the sliced mozzarella; marinate at room temp for about an hour.
• Grill the mushrooms over hot coals for about 2 minutes on each side. Remove from the grill and allow to rest for five minutes. Serve the mushrooms on a lightly toasted Kaiser roll with the lettuce, sliced tomatoes and marinated mozzarella cheese.

GRILLED PORTABELLA & ROASTED PEPPER BURGERS

Steps:

• Preheat grill pan (or griddle) over medium heat.
• Grill mushrooms 8 minutes, turning halfway through and brushing with vinegar.
• Warm pepper halves and buns on the pan.
• Spread each bun with half of the pesto.
• Place peppers, mushrooms, and greens (if using) on buns.
• If desired, drizzle with additional vinegar.

GRILLED PORTABELLA BURGER WITH BASIL MAYONNAISE

Steps:

• Heat grill or grill pan.
• In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
• Lightly coat both sides of mushroom caps with olive oil.
• Season with salt and pepper, if desired.
• Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
• To serve, split buns and toast on grill.
• Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
• Layer each bottom half with one lettuce leaf, red pepper,.
• mushroom, and onion slice; top with remaining half bun.
• and serve.

GRILLED PORTOBELLO BURGERS

Steps:

• Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.

GRILLED PORTABELLA MUSHROOM SANDWICHES

Steps:

• pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
• Put pieces on grill with skins facing flame.
• Grill until skins are crispy. Cool and peel.
• Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
• Grill each mushroom for 5 mins each side.
• Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
• Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

Steps:

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

GRILLED PORTABELLA-MOZZARELLA BURGERS WITH BACON AND ROASTED PEP

Steps:

• Wash portabella caps, place upside down on large baking tray, pour dressing and sprinkle garlic over them (does not need to be submerged in marinade). I sort of smear a bit of dressing around the other side of the portabella to coat.
• Halve and hollow out peppers, coat with some of the dressing/garlic and place alongside the portabellas. Set the tray aside.
• Cook the bacon. Simplest way is to arrange strips in baking tray and broil ~10 mins in oven (Warning: Burns easily).
• Slice mozzarella ball into thick pieces.
• Place pepper halves on grill for 5-10 mins and then add portabellas (~5-10 mins on each side), then place slices of cheese on portabellas until melted.
• Lightly toast rolls/bread/buns, and stack the portabella with melted cheese, bacon, and pepper half inside.