Philly Style Portobello Mushroom burgers with sautéed bell pepper and shallot topped with melted provolone.

This is a “GREAT” burger for anyone who is meat-free, watching their sodium, fat and cholesterol. Such a great and beefy substitution for a classic “Cheeseburger”!! Even the biggest of carnivores will dig their claws and “TEETH” right in!!

4 Portobello mushrooms
1 green, red, and orange Rainbow bell pepper thinly sliced
6 large shallots thinly sliced
2 tablespoons of smoked paprika
8 slices thinly slices of Provolone
4 Crown rolls spilt
Olive oil
salt and pepper

Pre-heat oven at 350

Take each of the portobellos and clean the tops with a damp paper towel. Brush the tops of each portobello with EVOO and a dash of salt, pepper and smoked paprika. Place on a baking sheet and cook for 7 mins at 350 degrees.
While portobellos are baking take a large skillet and add a few drizzles of EVOO, sliced bell peppers and sliced shallots. Sautée for approx 5 mins till veggies and shallots are nice and tender.
Once your portobello burgers are nice and brown, remove from oven and add your burgers to some split “Crown rolls” ( or whatever roll you decide to use) place 2 pieces of thinly sliced provolone and then top with your sautéed peppers and onions and serve..

Cooking time: approx 12 mins

serves 4 peeps


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