PORTOBELLO BURGER W/ ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella image

Provided by Lillian Russo

Categories Burgers

Time 50m

Number Of Ingredients 17

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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

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.