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Ингредиенты
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â (2 turns of the bottle in a slow stream)
- 1/8 c. balsamic vinegar - (3 splashes)
- 2 sprg fresh rosemary leaves stripped, and
- Â Â minced - (abt 2 tbspns)
- 1 x lemon juiced
- 4 lrg portobello mushroom caps
- 2 tsp grill seasoning blend
- Â Â (preferred brand: McCormick Montreal Steak Seasoning)
- Â Â (or possibly 1 tspn combined coarse salt and pepper)
- 1/2 lb fresh smoked mozzarella sliced
- 4 lrg crusty rolls split
- 1 jar roasted peppers - (14 ounce) liquid removed
- Â Â A drizzle extra-virgin extra virgin olive oil
- Â Â A handful flat-leaf parsley leaves
- 1 lrg garlic clove cracked, peeled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Baby spinach leaves whole
- Â Â Thinly-sliced red onions
- Â Â Onion and Garlic Yukon Gold Potato Chips
- Â Â (preferred brand: Terra Chips)
- Â Â Tomato, Onion, And Cucumber Salad (see recipe)
- Â Â Pasta Salad With Ricotta Salata And
- Â Â Broccolini (see recipe)
Инструкции
- Combine first 4 ingredients in the bottom of a large food storage bag. Add in mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 min.
- Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 min 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 possibly a little salt and pepper. Heat 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, Onion, And Cucumber Salad and Pasta Salad With Ricotta Salata And Broccolini.
- This recipe yields 4 servings.
- Comments: This is a vegetarian menu which is super fun and sure to please meat eaters and meat-free-ers alike.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 176 | 62% |
| Total Fat 19.99g | 25% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 371mg | 15% |
| Potassium 653mg | 19% |
| Total Carbs 12.88g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.82g | 4% |
| Protein 15.66g | 25% |
