Portobello Burgers With Green Sauce and Smoked Mozzarella

Categories: Hamburgers, Main Dish, Rachael Ray, Vegetarian

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 large portabella mushroom caps
• McCormick's Montreal Brand steak seasoning
• 1/4 cup balsamic vinegar
• 1/2 lb fresh smoked mozzarella cheese, sliced
• Green Sauce
• 1 cup loosely packed basil leaves
• 1/2 cup fresh flat-leaf parsley
• 3 tablespoons capers
• 1/4 cup pignoli nut
• 1 garlic clove
• 1/2 lemon, juice of
• 1/4 cup extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese
• Remaining Ingredients
• 4 hamburger buns
• 1/2 medium red onion, thinly sliced
• 4 leaves romaine lettuce or 4 leaves red leaf lettuce

Directions

1. Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.

2. Season mushrooms with steak seasoning and saute 5 minutes on each side.

3. Add in vinegar and coat the mushrooms in it.

4. When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.

5. Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.

6. To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.

7. Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.

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