Portobello Burgers With Roasted Pepper Paste and Smoked Mozzarel

• 2 tablespoons olive oil
• 18 cup balsamic vinegar
• 2 tablespoons fresh rosemary
• 1 lemon, juiced
• 4 large portabella mushroom caps
• 2 teaspoons McCormick grill seasoning
• 12 lb smoked mozzarella cheese, sliced
• 1 (14 ounce) jar roasted peppers, drained
• 1 drizzle extra-virgin olive oil
• 1 handful flat leaf parsley
• 1 large garlic clove, cracked away from skin
• salt and pepper
• 4 whole grain buns

1. Combine first 4 ingredients in the bottom of a large food storage bag.
2. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
3. Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side.
4. Pan-fry in large nonstick skillet for same amount of time.
5. Season caps while they cook on each side with grill seasoning or a little salt and pepper.
6. Melt the smoked cheese over mushroom caps in the last minute of grill time.
7. To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.

olive oil, balsamic vinegar, fresh rosemary, lemon, portabella mushroom, grill seasoning, mozzarella cheese, peppers, olive oil, handful, garlic, salt, buns

Taken from www.food.com/recipe/portobello-burgers-with-roasted-pepper-paste-and-smoked-mozzarel-462086 (may not work)