Portabello Burgers with Roasted Pepper Paste
2 Tbsp olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped
1 lemon, juiced
2-4 large portabello mushroom caps
salt & pepper
Roasted Pepper Paste:
1 14 oz jar roasted peppers, drained
a drizzle olive oil
handful flat leaved parsley
1 large clove garlic
salt and pepper to taste
2-4 large crusty rolls
Whole baby spinach leaves
thinly sliced red onions
Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal, and shake bag to coat caps. Let marinate for 15 min. If no bag then just maranate on a plate or in a bowl.
Grill mushrooms on indoor grill, or in regular pan, starting with caps down, turning to caps up, 6 min on each side. Season caps with salt and pepper.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt and pepper in food processor or blender and pulse grind into thick sauce.
To serve, place the grilled mushroom caps on toasted bun bottoms. Top with spinach and onion. Spread bun tops with pepper paste.
Ideas for side dishes:
pasta salad (marinate cooked pasta, like bowties or spirals, in favorite italian dressing, add chopped vegetables-carrots, cucumber, peppers, sliced scallions and let marinate for 30min up till overnight. If you have vegan mayo, you can add this at the end, before serving if you want.)
steamed broccoli with lemon pepper