Portobello Mushroom Burger

with Roasted Peppers and Blue Cheese
1 serving
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika
  • pinch cayenne pepper (optional)
  • salt and black pepper to taste
  • 4 large portobello mushrooms, cleaned and stems removed
  • 4 English muffins
  • 1 jar 370 mL roasted red peppers
  • 1 cup baby rocket salad
  • 1 pack Castello® Burger Blue Cheese slices
  • 1/4 cup balsamic glaze (optional)
Portobello Mushroom Burger with Roasted Peppers and Blue Cheese

Preparation

In a small bowl whisk together two tablespoons of the olive oil with the garlic, smoked paprika, cayenne pepper, salt and pepper; set aside.

Heat a large skillet, electric grill pan or barbeque to medium heat. Brush remaining olive oil on each side of the mushrooms; cook until juicy – approximately 5 minutes each side.

Toast or grill English muffins. Top each half with equal amounts of roasted red pepper and rocket salad. Add a mushroom to each, drizzle with balsamic reduction, top with one or two slices of Castello® Burger Blue Cheese.

Makes: 4 servings