Portobello Burger w/ Roasted Peppers on GF Bun
Author: Chef Silvia
2 portobello mushrooms (drizzled with olive oil)
1 medium sweet onion (sliced)
2 red bell peppers (roasted – see below)
1 handful of baby greens (mixed greens or arugula)
2 thick sliced of vine ripened tomatoes
2 gluten free, toasted English Muffins (found at Trader Joe’s)
A smear of mayo
Grill the mushrooms over a medium/hot grill until softened (about 5 minutes on each side)
Sauté the onion slices in a hot sauté pan with a bit of olive oil
Toast the muffins and spread with a bit of may
Top with the greens, followed by the tomato, the mushroom, the peppers and the onions.
2 large bell peppers (red, yellow or orange are sweetest)
1/4 cup extra virgin olive oil
3-4 Sprigs of fresh parsley-coarsely chopped
1 large fresh garlic clove-finely chopped
Salt and pepper to taste
Wash and dry peppers
Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill or gas burner
When the skin of the pepper is black and looks burnt, it is ready to be turned. Continue turning each pepper until each side is blackened
Place peppers inside a brown paper bag or in a covered bowl. The steam from this will loosen the skin from the pepper, making it easy to remove. Set aside to cool
When cool enough to handle, peel off the charred skin, remove the core and all seeds. Do not rinse them under water. This will rinse away the flavor.
Tear into filets. Add the oil, garlic and parsley. Season with salt and pepper. Toss.