Portobello Burgers with Roasted Pepper Spread

My aunt sent me a book for Christmas, Rachael Ray's 30 Minute Meals: Veggie Meals, and I tried this recipe a couple weeks ago. I highly recommend it. The marinade is earthy, aromatic with the rosemary. I made sandwiches with the 3-seed bread, which tasted great, but the sauces from the mushrooms and the red-pepper spread ended up making the bread a little soggy, even though I had toasted it. The recipe suggests a toasted Kaiser roll, so that might work better for this kind of sandwich. The spread might have still had too much liquid in it. It's important to strain the red peppers! Try it any way you like it; you can't go wrong!

What you need:

4 medium portobello mushroom caps

for the marinade:

3 splashes balsamic vinegar (2-3 tablespoons)

3 tablespoons extra-virgin olive oil

4 or 5 dashes vegan Worcestershire sauce (no anchovies)

2 sprigs rosemary, leaves stripped from the stem and minced

salt and pepper, to taste

4 slices provolone cheese or 6 oz. fresh smoked mozzarella, thinly sliced

for the red pepper spread:

1 jar (14 oz.) roasted red pepper, drained, or 3 homemade roasted peppers

1 clove garlic, cracked from the skin

drizzle olive oil

A handful fresh flat-leaf parsley

A pinch of coarse salt and black pepper, to taste

4 pieces romaine lettuce or arugula

4 thin slices red onion

4 crusty hard rolls (Kaiser or Italian club rolls, sesame-seeded or plain), split and toasted

Suggested side dish:

Tomatoes, cucumbers, and red onions, cut into chunks and tossed with rice wine vinegar and olive oil.

Instructions:

1. Rinse and pat dry caps, set aside.

2. Combine marinade, except salt and pepper, in a large bowl. Brush on caps with a pastry brush. (Alternative: you can put all this in a large plastic storage back and shake to evenly coat the caps.)

3. Heat a nonstick griddle or skillet over medium heat. Add portobellos and cook, 3-5 minutes on each side, turning once. Caps should be tender and dark. Place a slice of cheese on each cap and remove from heat.

4. Combine ingredients for the red pepper spread in a blender of food processor and pulse until a paste is formed.

5. Toast rolls lightly under broiler or in toaster oven. Spread generously with roasted pepper spread. Pile burgers in this order: bottom of roll, portobello with cheese, romaine or arugula leaves, red onion slice, and roll top. Garnish with the chunked vegetable salad.