Asiago Portobello Burgers with Roasted Red Peppers + Balsamic Glaze
Asiago Portobello Burgers with Roasted Red Peppers + Balsamic Glaze
Ingredients
Burgers
- 4 large portobello mushrooms
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2 medium roasted red peppers
- 4-5 ounces sliced asiago cheese
- 4 multigrain English muffins
Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
- 2
In a small bowl mix together 2 tablespoons of olive oil, smoked paprika and onion powder.
- 3
Heat a large skillet over medium heat. Drizzle portobellos with the remaining olive oil and add a bit to the skillet. Brush tops of mushrooms with olive oil/paprika mix and place mushrooms top-down to cook for about 5 minutes, until slightly juicy.
- 4
Flip, add asiago slices to the top and cook for 5 minutes more, or until mushrooms are evenly cooked and juicy and cheese is melted.
- 5
Toast english muffins, place mushrooms on top, cover with roasted red peppers and drizzle with the glaze.
- 6
Eat!
