Portobello Mushroom Burgers

Ingredients

• 2 Tablespoons olive oil
• 1/8 cup balsamic vinegar
• 2 Tablespoons fresh rosemary
• 1 lemon, juiced
• 4 large portabella mushroom caps
• 2 teaspoons seasoning salt
• 1/2 lb crumbled feta cheese
• Roasted Pepper Paste
• 1 (14 ounce) jars roasted peppers, drained
• 1 drizzle olive oil
• 1 handful flat leaf parsley
• 1 large garlic clove, cracked away from skin
• salt and pepper
• 4 whole grain buns
• arugula or greens of you choosing

Directions

1. Marinade the mushroom caps first.
2. In a seal type bag, combine the oil, vinegar, rosemay and lemon juice. Put the mushrooms into the bag, seal it and turn the bag over and over a few times to coat the mushrooms. Let them marinate for 15 minutes.
3. Heat a skillet on the stovetop with a tablespoon of oil. Or, you can cook on an outside grill.
4. Place the mushrooms, cap side down and cook for 6 minutes. Flip to cap side up and cook another 6 minutes.
5. Season the mushrooms on each side as they are cooking with salt and pepper. Place the feta cheese onto the mushroom caps. Cover the skillet with a lid so you heat the cheese a little, cooking one minute longer.
6. Red Pepper Paste
7. In a blender, Combine 2/3rds of the jar of roasted red peppers, with the oil, parsley, and garlic. Pulse to make a thick sauce.

Assembly

1. Toast the buns. Butter the buns if you like.
2. Spread the red pepper paste onto the bottoms. Place a layer of greens, followed a mushroom with cheese, the reserved roasted pepper and top with a bun.