Food Network: Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella

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Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Recipe courtesy Rachael Ray

Ingredients
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
Roasted Pepper Paste:
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
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions
Suggested accompaniments:
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

Directions
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.