Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella

Lillian Russo

By
@Lilliancooks

This tastes like you're eating a regular beef burger! I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! I've made this many, many times! Its amazingly good!

This is a Rachael Ray recipe! But the photo is my own!


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

25 Min

Ingredients

2 Tbsp
olive oil, extra virgin (evoo)
1/8 c
balsamic vinegar
1 tsp
dried oregano
4 large
portobello mushroom caps
1/2 tsp
kosher salt
1/2 tsp
pepper
1/2 lb
smoked mozzarella, sliced into 4 equal pieces

ROASTED PEPPER PASTE:

1-14 oz
jar roasted red peppers-drained
1
drizzle olive oil-extra virgin (evoo)
1
handful flat leaf parsley leaves
1 large
clove garlic-cracked away from skin
salt & pepper
4 large
crusty rolls-split

SUGGESTED TOPPINGS

whole baby spinach leaves-i used lettuce
thin sliced red onions

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.

About this Recipe