Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella

Lillian Russo


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!


★★★★★ 1 vote

25 Min
25 Min


  • 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
  • 1/2 lb
    smoked mozzarella, sliced into 4 equal pieces

  • 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

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

How to Make Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella


  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.

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