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guest post -> mary + christina {sisters running the kitchen}

Posted Sep 24 2011 4:23pm

Hello my fellow bloggers!  This is Mary and Christina from  Sisters Running the Kitchen .  We first would like to extend a HUGE thanks to Holly for allowing us to write a guest post for her! We have been readers of Holly’s blog since the very beginning…she is such an awesome person and her blog is so great to read…reading her blog puts me (this is Christina typing by the way! haha) in such a better mood!

She not only makes me laugh but has some really great things to share with her readers (besides just delicious looking food!).  I loved seeing Holly’s progress with blogging.  Her blog had gotten exponentially better with time.  She not only has a lot of followers but her photos and post-content are so great! You go girl!

Well anyway… enough talk about my love for Miss Holly, the Healthy Everythingtarian!  I would like to share with you a delicious recipe for Portabella Burgers with Red Pepper Paste.  Mary and I originally found this recipe from  Rachael Ray . The first time we ever tried this recipe we really impressed! It was the first time that I had ever had a portabella burgers…boy was I missing out before!  I really never used to love mushrooms all that much… the thought of eating a mushroom as the base for a burger sounded…well…gross (to me, at least)!  But I gave it a shot and it was AWESOME.  The portabellas are nice and thick and it feels as if you are biting into a real burger.

The first time Mary and I ever made these burgers together was down the shore a two summers ago.  Now whenever I make them it makes me think of the beach and puts a smile to my face ;)

The portabellas really made such a wonderful and succulent juice and the roasted pepper paste and smoked mozzarella (smoked really makes a difference by the way…and make sure you slice it nice and thin!) gave these burgers even more of a rich and delicious taste to them. We also bought good quality brioche buns from a local bakery, which we both agree made a HUGE difference.

Along with the roasted pepper paste and smoked mozzarella, we served these burgers with caramelized red onions.  If you have never made caramelized onions…it’s pretty simple! All you have to do is slice the onions and put them in a pan with olive oil (and sugar or butter if you want to) and let them sit on low heat (for about 10-15 minutes) until they shrink in size and start to caramelize!  You can toss them every so often but for the most part just leave em’ alone! 

Ingredients for the Portabella Burgers:

  • 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
  • 1/8 cup (3 splashes) balsamic vinegar
  • 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
  • 1 lemon, juiced
  • 4 large portobello mushroom caps
  • 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
  • 1/2 pound fresh smoked mozzarella, sliced
  • 4 large crusty rolls, split (try to find nice, fresh buns from a local bakery…makes all the difference!)
  • roasted red pepper paste (recipe below)

Directions

  1. Combine first 4 ingredients in the bottom of a large food storage bag.
  2. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
  3. Grill mushrooms on indoor or outdoor grill, starting with caps down, turning to caps up, 6 minutes on each side. Alternatively, you may pan-fry the mushrooms in large nonstick skillet for same amount of time.
  4. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
  5. To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste (recipe below).

Ingredients for the Roasted Pepper Paste

  • 1 (14-ounce) jar roasted peppers, drained
  • A drizzle extra-virgin olive oil
  • A handful flat-leaf parsley leaves
  • 1 large clove garlic, cracked away from skin
  • Salt and pepper 

Directions: Combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse into thick sauce.

Make these for dinner tonight!  I promise, you wont be let down!  Then take a nice stroll on the boardwalk and enjoy a delicious ice cream cone ;)  …ah summertime…how I love you!

What was the BEST thing YOU ate this summer? Mine (this is Holly talking now) was a pannekoeken (Dutch pancake) the size of my rather large head topped with poached egg, pancetta, beer cheese sauce + asparagus. Yeah, it was too legit to quit.

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