Wednesday, April 21, 2010

Marinated Grilled Portobello Mushroom “Burgers” with Roasted Red Peppers


Marinated Grilled Portobello Mushroom “Burgers”
with Roasted Red Peppers

What You'll Need:

*Dijon Marinade (See Recipe Below))
*4 Large Portobello Mushrooms
*Roasted Red Peppers (See Recipe Below)
*4 Ciabatta Rolls
*4 Slices of Swiss Cheese (Optional)
*Olive Oil for Drizzling
*Sliced Red Onions (Optional)

Directions:

*Marinade Mushrooms in a Large Platter for 30 Minutes, Flipping Halfway Through
*Heat Grill (I use the George Foreman Grill) to High
*Cook Mushrooms for 8 minutes on each side
*In the meantime, Set the oven to 350 degrees
*Cut rolls in half and drizzle insides lightly with olive oil
*Toast in oven for a few minutes until crispy
*Add cheese to the Mushrooms the last minute of cooking to melt
*Pile Mushroom “Burger” with Roasted Red Peppers and Red Onions to Serve
*Goes well with my Spinach, Walnut & Feta Pesto with Penne


Dijon Marinade
What You'll Need:

*3 tbsp. EVOO
*1 tbsp. dried rosemary
*¼ tsp. Cracked black pepper
*Zest of 1 lemon
*Juice of ½ lemon
*4 tbsp. Red wine vinegar
*4 tbsp. Dijon mustard
*2 small garlic cloves, minced

Directions:

*Whisk everything together while pouring olive oil into mixture slowly
*Whisk until a creamy texture is created

***Tip: Do not use salt. Salt will dry out the food you are marinating.



Roasted Red Peppers
What You'll Need:

*4 Red Peppers
*Olive Oil
*3-4 small cloves of garlic, minced

Directions:

*Set oven to 500 degrees
*Cut Peppers in half and remove seeds, pithy insides and stems
*Place peppers on a baking sheet on tin foil and drizzle peppers with olive oil
*Cook in oven for 10 minutes or until peppers get mostly black
*Remove from oven and place in brown bag and roll to seal shut
*Let sit in bag for 15 minutes
*Remove from bag and rub off black crust from peppers. (The black char should flake off very easily)
*Cut into strips and place in bowl
*Toss with garlic and a light drizzle of olive oil

***Tip: When cooking more peppers, remember to use approx. 1 garlic clove per pepper

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