Grilled Portabella Mozzarella Burgers With Bacon And Roasted Pep Recipes

GRILLED PORTOBELLO BURGER

Steps:

• Preheat the grill 350 degrees F.
• In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
• In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
• Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

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.

GRILLED PORTABELLA MUSHROOM BURGERS

Steps:

• Remove stem from portabella mushroom. Discard or reserve for later use.
• On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
• Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
• Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
• Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.

THE ULTIMATE GRILLED PORTOBELLO BURGER

Steps:

• Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
• Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
• Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
• Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.