Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

portobello burger w/ roasted pepper paste and smoked mozzarella

(1 rating)
Lilliancooks avatar
Recipe by
Lillian Russo
@Lilliancooks
Long Island, NY

This tastes like you're eating a regular beef burger! I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! I've made this many, many times! Its amazingly good! This is a Rachael Ray recipe! But the photo is my own!

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 25 Min

Ingredients For portobello burger w/ roasted pepper paste and smoked mozzarella

  • 2 Tbsp
    olive oil, extra virgin (evoo)
  • 1/8 c
    balsamic vinegar
  • 1 tsp
    dried oregano
  • 4 lg
    portobello mushroom caps
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    pepper
  • 1/2 lb
    smoked mozzarella, sliced into 4 equal pieces
  • ROASTED PEPPER PASTE:
  • 1-14 oz
    jar roasted red peppers-drained
  • 1
    drizzle olive oil-extra virgin (evoo)
  • 1
    handful flat leaf parsley leaves
  • 1 lg
    clove garlic-cracked away from skin
  • salt & pepper
  • 4 lg
    crusty rolls-split
  • SUGGESTED TOPPINGS
  • whole baby spinach leaves-i used lettuce
  • thin sliced red onions

How To Make portobello burger w/ roasted pepper paste and smoked mozzarella

  • 1
    Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
  • 2
    Grill mushrooms on an indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
  • 3
    To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT