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:
★★★★★ 1 vote
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

Step-By-Step

1Combine 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.

2Grill 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.

3To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.

4To 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