Portobello Burgers With Green Sauce 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:

• 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.

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:

• 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.
• 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. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

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.