Recipe for Portobello Burgers, Roasted Pepper Paste, Smoked Mozzarella - Low Carb Recipes .ws

Recipe for Portobello Burgers, Roasted Pepper Paste, Smoked Mozzarella

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Yield:

4

Ingredients:

Amount	Ingredient
2 tbl	extra-virgin olive oil
	(2 turns of the bottle in a slow stream)
1/8 cup	balsamic vinegar - (3 splashes)
2 sprg	fresh rosemary leaves stripped, and
	chopped - (abt 2 tbspns)
1 x	lemon juiced
4 lrg	portobello mushroom caps
2 tsp	grill seasoning blend
	(preferred brand: McCormick Montreal Steak Seasoning)
	(or 1 tspn combined coarse salt and pepper)
1/2 lb	fresh smoked mozzarella sliced
4 lrg	crusty rolls split
	----------------- ROASTED PEPPER PASTE ----------------
1 jar	roasted peppers - (14 oz) drained
	A drizzle extra-virgin olive oil
	A handful flat-leaf parsley leaves
1 lrg	garlic clove cracked, peeled
	Salt to taste
	Freshly-ground black pepper to taste
	----------------- SUGGESTED TOPPINGS ----------------
	Baby spinach leaves whole
	Thinly-sliced red onions
	----------------- SUGGESTED ACCOMPANIMENTS ----------------
	Onion and Garlic Yukon Gold Potato Chips
	(preferred brand: Terra Chips)
	Tomato, Onion, And Cucumber Salad (see recipe)
	Pasta Salad With Ricotta Salata And

Instructions:

Instructions: 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, Onion, And Cucumber Salad and Pasta Salad With Ricotta Salata And Broccolini.

This recipe yields 4 servings.

Comments: This is a vegetarian menu that is super fun and sure to please meat eaters and meat-free-ers alike.

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