Best 3 Portobello Burgers With Roasted Pepper Paste And Smoked Mozzarella Recipes

**Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella: A Juicy, Flavorful Vegetarian Delight**

Portobello burgers are a delicious and nutritious alternative to traditional beef burgers. Made with large, meaty portobello mushrooms, these burgers are packed with umami flavor and have a satisfying bite. In this recipe, the portobello mushrooms are marinated in a mixture of olive oil, garlic, herbs, and spices, then grilled to perfection. They are then topped with a flavorful roasted red pepper paste and melted smoked mozzarella cheese. Served on a toasted bun with your favorite toppings, these portobello burgers are sure to be a hit at your next cookout or casual dinner party.

**Additional Recipes Included:**

* **Roasted Red Pepper Paste:** This easy-to-make paste is a versatile condiment that can be used to add a pop of flavor to a variety of dishes. Simply roast red peppers until charred, then blend them with olive oil, garlic, and spices.
* **Smoked Mozzarella Cheese:** If you can't find smoked mozzarella cheese at your local grocery store, you can easily make your own. Simply smoke fresh mozzarella cheese in a smoker for about 30 minutes, or until it has a light smoky flavor.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA

Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound mild Italian sausage
1 medium Spanish onion, sliced
6 tablespoons olive oil
1/2 cup dry red wine
8 ounces fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
12 ounces fresh smoked mozzarella, cut into small cubes
4 large portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced

Steps:

Preheat grill to medium-high heat.
Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
Heat the grill to high.
Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

PORTOBELLO BURGER W/ ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burger w/ Roasted Pepper Paste and Smoked Mozzarella image

This tastes like you're eating a regular beef burger! I love the earthy, smokey flavor of the mushroom and the cheese! The red pepper paste is a must! I've made this many, many times! Its amazingly good! This is a Rachael Ray recipe! But the photo is my own!

Provided by Lillian Russo

Categories Burgers

Time 50m

Number Of Ingredients 17

Ingredients

2 Tbsp olive oil, extra virgin (evoo)
1/8 c balsamic vinegar
1 tsp dried oregano
4 large portobello mushroom caps
1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb smoked mozzarella, sliced into 4 equal pieces
ROASTED PEPPER PASTE:
1-14 oz jar roasted red peppers-drained
1 drizzle olive oil-extra virgin (evoo)
1 handful flat leaf parsley leaves
1 large clove garlic-cracked away from skin
salt & pepper
4 large crusty rolls-split
SUGGESTED TOPPINGS
whole baby spinach leaves-i used lettuce
thin sliced red onions

Steps:

1. Combine first three ingredients in the bottom of a large sealable plastic bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
2. Grill mushrooms on an indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. You can also pan fry in large nonstick skillet for the same amount of time. As they cook, season caps on each side with a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
3. To make the pepper paste, combine the roasted peppers, EVOO, parsley, garlic, salt and pepper in food processor and pulse grind into a thick sauce.
4. 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.

PORTOBELLO BURGERS

Portobello Burgers image

These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
Dash salt
Dash pepper
2 large portobello mushrooms, stems removed
2 slices reduced-fat provolone cheese
2 hamburger buns, split
2 lettuce leaves
2 slices tomato

Steps:

In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.

Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

- When choosing portobello mushrooms for burgers, select large, firm mushrooms with intact caps. - To ensure even cooking, make sure the portobello mushrooms are all roughly the same size. - If you don't have a grill, you can cook the portobello burgers in a grill pan or on a baking sheet in the oven. - To make the roasted pepper paste, you can use any type of bell pepper, but red peppers will give you the most flavorful paste. - If you don't have smoked mozzarella cheese, you can use regular mozzarella cheese instead. - Serve the portobello burgers immediately after cooking, while the mushrooms are still hot and juicy.

Conclusion:

These portobello burgers with roasted pepper paste and smoked mozzarella are a delicious and satisfying vegetarian meal. The portobello mushrooms are juicy and flavorful, the roasted pepper paste adds a smoky and sweet flavor, and the smoked mozzarella cheese is melted and gooey. These burgers are perfect for a cookout or a casual dinner party. They are also a great way to get your daily dose of vegetables.