Portobello Burgers With Green Sauce And Smoked Mozzarella Recipes

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PORTOBELLO BURGERS WITH GREEN SAUCE AND SMOKED MOZZARELLA



Portobello Burgers With Green Sauce and Smoked Mozzarella image

Make and share this Portobello Burgers With Green Sauce and Smoked Mozzarella recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
4 large portabella mushroom caps
McCormick's Montreal Brand steak seasoning
1/4 cup balsamic vinegar
1/2 lb fresh smoked mozzarella cheese, sliced
1 cup loosely packed basil leaves
1/2 cup fresh flat-leaf parsley
3 tablespoons capers
1/4 cup pignoli nut
1 garlic clove
1/2 lemon, juice of
1/4 cup extra virgin olive oil
salt
fresh ground black pepper
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese
4 hamburger buns
1/2 medium red onion, thinly sliced
4 leaves romaine lettuce or 4 leaves red leaf lettuce

Steps:

  • Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
  • Season mushrooms with steak seasoning and saute 5 minutes on each side.
  • Add in vinegar and coat the mushrooms in it.
  • When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
  • Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
  • To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
  • Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.

Nutrition Facts : Calories 618.4, Fat 43.9, SaturatedFat 13, Cholesterol 52.1, Sodium 941.3, Carbohydrate 33.4, Fiber 3.5, Sugar 9.1, Protein 24.8

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA



Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella image

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

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Whole baby spinach leaves
Thinly sliced red onions
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

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.

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