Gazebo Room Grilled Portobello Burgers
Who said that your favorite marinade was just for meats? Our Gazebo Room Grilled Portobello Burgers are one of those rare dishes that are healthy and hearty at the same time. The marinated and grilled red pepper and onion give this dish a flavorful kick that makes other burgers seem bland by comparison.
Total Time: 25 min.
Makes: 6 Servings
6 lg. Portobello mushroom caps
6 lg. Kaiser rolls (split, toasted)
2 lg. Vidalia onions (6 thick slices)
3 lg. red bell peppers (cored, cleaned, halved)
¾ lb. fresh smoked mozzarella (sliced)
fresh whole spinach leaves
Dressing: Gazebo Room Balsamic Vinaigrette
Place portobellos and bell pepper halves in a resealable food storage bag and pour on enough Gazebo Room Balsamic Vinaigrette to cover half way. Lace mushrooms, peppers and onions in refrigerator to marinate for a minimum of 4 hours. Turn onions and shuffle bag contents periodically.
Preheat grill at high setting. Place Portobello caps down on one side of grill and turn grill down to prevent flaming. Cook for a minimum of 5 then turn caps down for 5 minutes. Place mozzarella slices on caps and move to warming rack or cooler side of grill. Place peppers and onions on grill at medium heat. Cook peppers until skin is easily removed or until desired softness. Cook onions to desired softness while being careful not to break rings apart. When done, remove all from grill. Split rolls and place inner sides down on grill to lightly toast. To assemble sandwich, first place portobello cap with melted cheese, then pepper half, onion slice, and top off with spinach leaves.