Daffy & Taz (c) Warner Bros
Eat what you like and let the food fight it out inside.
-- Mark Twain
nice template, huh? yup, my 7th -- i'm getting the hang of html and css. i also tweaked my sister's template and a couple of friends'. anyway, i was going through my past entries and realised it has been awhile since i've last posted a recipe. it's memorial day, and i thought the hotdogs and clams could sit alongside the mushrooms... plus i'm too beat to think tonight... no animal is harmed in this recipe (i can almost picture cow and chicken singin' 'rockin' robin' with great gusto). the recipe below is quite fun to make, actually. meat lovers shouldn't be scared of the word "veggie" -- sometimes they taste real good. so, broaden the chest, lift that spine, be a man and try this out! yadda yadda yadda...
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Recipe Summary
Difficulty:
Easy Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating: 5-stars
This is a vegetarian menu that is super fun and sure to please meat eaters and meat-free-ers alike.
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
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.
since 2004.10