Portobello Mushroom Burgers Recipe
Photo source: Grandmother's Kitchen
Ths portobello mushroom burger recipe has a nice combination of flavors.
1/8 cup balsamic vinegar
2 Tablespoons fresh rosemary
1 lemon, juiced
4 large portabella mushroom caps
2 teaspoons seasoning salt
1/2 lb crumbled feta cheese
Roasted Pepper Paste
1 (14 ounce) jars roasted peppers, drained
1 drizzle olive oil
1 handful flat leaf parsley
1 large garlic clove, cracked away from skin
salt and pepper
4 whole grain buns
arugula or greens of you choosing
Marinade the mushroom caps first.
In a seal type bag, combine the oil, vinegar, rosemay and lemon juice. Put the mushrooms into the bag, seal it and turn the bag over and over a few times to coat the mushrooms. Let them marinate for 15 minutes.
Heat a skillet on the stovetop with a tablespoon of oil. Or, you can cook on an outside grill.
Place the mushrooms, cap side down and cook for 6 minutes. Flip to cap side up and cook another 6 minutes.
Season the mushrooms on each side as they are cooking with salt and pepper. Place the feta cheese onto the mushroom caps. Cover the skillet with a lid so you heat the cheese a little, cooking one minute longer.
Red Pepper Paste
In a blender, Combine 2/3rds of the jar of roasted red peppers, with the oil, parsley, and garlic. Pulse to make a thick sauce.
Toast the buns. Butter the buns if you like.
Spread the red pepper paste onto the bottoms. Place a layer of greens, followed a mushroom with cheese, the reserved roasted pepper and top with a bun.