"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Portobello Burgers with Roasted Pepper Paste Recipe

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This recipe for Portobello Burgers with Roasted Pepper Paste, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Spearman Sutton
Added: Sunday, August 16, 2009


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.

Personal Notes:
Personal Notes:
This is Kayla Sutton's favorite burgers!!




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