PORTOBELLO BURGER WITH BASIL SAUCE

PORTOBELLO BURGER WITH BASIL SAUCE image

Yield 6-8

Number Of Ingredients 18

2 T Evoo
4 large portobellow mushrooms
Steak seasoning
1/4 cup balsamic vinegar
1/2 lb fresh smoked Mozzarella cheese, sliced
4 crusty rolls, split
1/2 med red onion thin sliced
4 lettuce leaves
Green Sauce:
1 cup basil leaves
1/2 cup fresh parsely
3 T capers
1/4 cup pignolli nuts
1 clove garlic
juice of 1/2 lemon
1/4 cup evoo'
Salt and pepper to taste
1/2 cup grated Parmigiano Reggiano or Romano cheese

Steps:

Heat skillet, add evoo & mushroom caps. Season mushrooms with steak seasoning and saute, 5 mins each side. Add vinegar and coat mushrooms in it. When vinegar evaporates, turn mushroom cap side up and cover with sliced cheese. Turn off heat & cover pan with foil until cheese melts. To make sauce, combine basail, parsley, capers, pignoli, garlic and lemon in food processor. Pulse grind, unti lfinely chopped, scrape into bowl. Stir in evoo, salt and pepper and cheese. Slather bun tops with green sauce. Place 1 portobellow muchroom on each bun and top with onion, lettuce, & bun top.