2 T extra-virgin olive oil
1/8 c balsamic vinegar
1 tsp Italian seasoning
1 lemon, juiced
4 large portobello mushroom caps
2 tsp grill seasoning blend (montreal)
1/2 lb mozzarella cheese (sliced)
1 (14oz) jar roasted peppers, drained
a drizzle extra-virgin olive oil
a handful flat-leaf parsley leaves
1 lg garlic clove
salt and pepper
4 large crusty rolls (split)
whole baby spinach leaves
Thinly sliced red onions
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. Melt the 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.