So, I used to be a vegetarian.

A few years ago I was reading several books on being vegan & since I’m a fitness trainer I also attended a couple lectures on eating vegan. Well, I was convinced to change our eating habits.  I knew it would be really tough to go completely vegan for our family so we settled on becoming vegetarian.

Since I was searching for new recipes to be an amazing vegetarian cook, I came across this Portobello Burgers with Roasted Pepper Paste & Smoked Mozzarella. We absolutely LOVED it!!

The marinade for the mushrooms is perfect with the grilled onions, smoked mozzarella, & roasted pepper paste.

Even my meat lover, Nebraska born husband loved this recipe!!

Grilled Portobello Mushroom Burger with Red Pepper Paste & Smoked Mozzarella


Guess what? We’re no longer vegetarians. My husband wasn’t thrilled with what I was cooking & if my hubby’s not happy with the food I’m cooking then it’s just not worth it!

Even though we’re no longer vegetarian we still make this recipe often!! So good!!


2 tablespoons extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
Roasted Pepper Paste:
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper

Freeze any leftovers for next time!!
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions – we like ours grilled


Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes -1 hour
Grill mushrooms starting with caps down, turning to caps up, 6 minutes on each side. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor or blender 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.


Original Recipe from Rachel Ray:





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