Recipe

		Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

2 tablespoons extra-virgin olive oil

1/8 cup balsamic vinegar

2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons

1 lemon, juiced

4 large portobello mushroom caps

1 teaspoon combined coarse salt and pepper

1/2 pound fresh smoked mozzarella, sliced

ROASTED PEPPER PASTE:

1 (14-ounce) jar roasted peppers, drained

A drizzle extra-virgin olive oil

A handful flat-leaf parsley leaves

1 large clove garlic

Salt and pepper

4 Hamburger Buns

Whole baby spinach leaves

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. Spread bun tops with roasted pepper paste