Grilled Portabella-Mozzarella Burgers With Bacon and Roasted Pep |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Juicy portabella burgers which can be made vegetarian by omitting the bacon. My neighbor made delicious portabella-bacon burgers and this is what my husband and I have morphed it into lately. Could be made healthier by omitting the bacon and going light on the cheese and using whole-wheat burger buns. But we usually go for the not-so-healthy full package of bacon and yummy fresh ciabatta or focaccia from the bakery. Can substitute (uncooked) tomato slices with fresh basil leaves for red peppers. Ingredients:
4 portabella mushroom caps |
12 ounces bacon, uncured if possible |
6 ounces fresh mozzarella balls |
2 red bell peppers |
5 minced garlic cloves (i use pre-chopped garlic in a jar) |
1/2 cup italian dressing |
4 ciabatta rolls or 4 whole wheat hamburger buns |
Directions:
1. Wash portabella caps, place upside down on large baking tray, pour dressing and sprinkle garlic over them (does not need to be submerged in marinade). I sort of smear a bit of dressing around the other side of the portabella to coat.
2. Halve and hollow out peppers, coat with some of the dressing/garlic and place alongside the portabellas. Set the tray aside.
3. Cook the bacon. Simplest way is to arrange strips in baking tray and broil ~10 mins in oven (Warning: Burns easily).
4. Slice mozzarella ball into thick pieces.
5. Place pepper halves on grill for 5-10 mins and then add portabellas (~5-10 mins on each side), then place slices of cheese on portabellas until melted.
6. Lightly toast rolls/bread/buns, and stack the portabella with melted cheese, bacon, and pepper half inside.
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