Portobello Burger W Roasted Pepper Paste And Smoked Mozzarella Recipes

Steps:

• 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.

Steps:

• In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.

Steps:

• Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
• When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
• Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

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.

Steps:

• Preheat broiler. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Brush caps with 4 teaspoons oil. Place in an ungreased 15x10x1-in. baking pan, stem side down. Broil 4 in. from heat 5 minutes. , In a small bowl, mix tomatoes, cheese, Italian seasoning and remaining oil. Remove mushrooms from broiler; turn over and fill caps with tomato mixture. , Broil 4-6 minutes longer or until mushrooms are tender and cheese is melted. Serve on buns.