Portobello Burger W Roasted Pepper Paste And Smoked Mozzarella Recipes

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 GREEN SAUCE AND SMOKED MOZZARELLA

Steps:

• Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
• Season mushrooms with steak seasoning and saute 5 minutes on each side.
• Add in vinegar and coat the mushrooms in it.
• When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
• Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
• To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
• Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.

PORTOBELLO BURGER W/ ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Steps:

• 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 spinach and onion. Spread bun tops with roasted pepper paste.

PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
• Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
• Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
• Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
• Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
• Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES

Steps:

• Preheat the oven to 450°F.
• Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
• While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
• While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
• Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.

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.

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZAREL

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.