Portobello Burgers with Smoked Cheese
Source of Recipe
rachel ray
List of Ingredients
Spinach Pesto
5 oz. baby spinach leaves
2 oz. walnut pieces, 2 handfuls, toasted in a toaster oven or small skillet
1 clove garlic, crushed
2 tbls. extra virgin olive oil, a glug
2 pinches ground nutmeg
Coarse salt and black pepper, to taste
2 oz. grated Romano or Parmigiano cheese, a handful
Portabellos
4 medium portabello caps
1 large plastic food storage bag
2 tbls. extra virgin olive oil, a glug
2 tbls. Worcestershire sauce, 10 to 12 drops
1 tbls. Balsamic vinegar, a small splash
2 sprigs fresh rosemary, stripped and chopped fine
Montreal steak seasoning, by McCormick or coarse salt and balck pepper, to your taste
Fixins
1/4 lb. prosciutto, sliced thin
1/2 lb. smoked fresh mozzarella, sliced thin
Remaining baby spinach greens (5 oz.)
1/2 small red onion, sliced thin
4 large round crusty rolls, split
Recipe
Instructions: Place 1/2 a sack of triple-washed baby spinach in a food processor with a handful of walnuts. Place a clove of garlic in a small dish and cover with 2 tabls. extra virgin olive oil. Microwave on high for 30 seconds. Let oil stand 2 minutes, then add spinach and nuts. Add nutmeg, a little salt and pepper and a handful of cheeses to processor and pulse grind into paste.
Brush caps with a damp towel to clean them. In a large food storage bag, combine extra virgin olive oil, Worcestershire, balsamic vinegar and rosemary. Add caps and coat. Heat a grill pan or a large nonstick skillet over medium high heat. Place caps on hot grill and season lightly with Montreal or salt and pepper. Grill 5 minutes, top side up, 3 minutes cap-side down. Fill caps with prosciutto and top with smoked mozzarella. Remove pan from heat and cover loosely with foil tent. Let stand 3 minutes.
To serve, place cap on roll bottom. Spread roll top with pesto. Top mushrooms with red onion and spinach leaves. Replace bun top.
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