Hamburguesas de champiñones y mozzarella

Ingredientes

• 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)

Preparación

1. 1

   Spray grill pan with cooking spray and place over high heat.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve with Quick Gazpacho.