PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA
This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 18
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.
MOZZARELLA PEPPERS WITH CHUNKY ITALIAN DRESSING
Visit your deli counter and make a special plate to share
Provided by Good Food team
Categories Afternoon tea, Buffet, Canapes, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
- Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
- Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.
Nutrition Facts : Calories 647 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.69 milligram of sodium
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