Name: Mozzarella Mushroom Burgers
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Gefen Canola Oil Cooking Spray; 6 portabella mushroom caps (each 3- to 4-inches in diameter); 1/4 cup Bartenura Balsamic Vinegar; 1/4 cup olive oil; Kosher salt; Freshly ground black pepper; 6 slices Natural & Kosher Mozzarella; 12 slices crusty bread; 1 16- ounce) jar roasted red peppers (drained, dried with paper towels, and cut into strips)

Mozzarella Mushroom Burgers

This dish is a perfect vegetarian burger option. The creaminess of the cheese perfectly complements the earthiness of the mushrooms.

Mozzarella Mushroom Burgers

Prep Time 5

Cook Time 25

Total Time 30

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Servings

Ingredients

Gefen Canola Oil Cooking Spray
6 portabella mushroom caps each 3- to 4-inches in diameter
1/4 cup Bartenura Balsamic Vinegar
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
6 slices Natural & Kosher Mozzarella
12 slices crusty bread
1 16- ounce) jar roasted red peppers drained, dried with paper towels, and cut into strips

Instructions

Spray grill pan with cooking spray and place over high heat.
To prepare mushrooms for grilling: Remove the stems. Use a spoon to remove the gills by running it along the bottoms of the mushrooms. Wipe clean with paper towels.
In a small bowl, whisk together balsamic vinegar, olive oil, and salt and pepper to taste. Brush the mixture on both sides of each mushroom with a pastry brush.
When grill pan is very hot, place mushrooms in the pan, gill side up. Baste mushrooms with the vinegar and oil mixture. Cook for 8 minutes. Turn and cook second side for 6 minutes. Place a mozzarella slice on top of each mushroom cap and continue cooking for another 1 to 2 minutes to melt cheese.
To assemble: Place mushrooms, cheese side up, on a slice of bread. Evenly distribute roasted red pepper slices on the cheese and place a second slice of bread on top.
Serve with Quick Gazpacho.