Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella

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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