{Mozzarella Mushroom Burgers} Quick Gazpacho

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this 20-minute meal!

Gazpacho is best served chilled. To save time chilling, keep the boxed broth and cucumber in the fridge. Make the gazpacho while the mushrooms are grilling. Chill until serving.

Mozzarella Mushroom Burgers

This dish is a perfect vegetarian burger option. The creaminess of the cheese perfectly complements the earthiness of the mushrooms.

Ingredients:

Gefen Canola Oil Cooking Spray
6 portabella mushroom caps, each 3- to 4-inches in diameter
1/4 cup Bartenura Balsamic Vinegar
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
6 slices Natural & Kosher Mozzarella
12 slices crusty bread
1 (16-ounce) jar roasted red peppers, drained, dried with paper towels, and cut into strips

Directions:

1. Spray grill pan with cooking spray and place over high heat.
2. To prepare mushrooms for grilling: Remove the stems. Use a spoon to remove the gills by running it along the bottoms of the mushrooms. Wipe clean with paper towels.
3. In a small bowl, whisk together balsamic vinegar, olive oil, and salt and pepper to taste. Brush the mixture on both sides of each mushroom with a pastry brush.
4. When grill pan is very hot, place mushrooms in the pan, gill side up. Baste mushrooms with the vinegar and oil mixture. Cook for 8 minutes. Turn and cook second side for 6 minutes. Place a mozzarella slice on top of each mushroom cap and continue cooking for another 1 to 2 minutes to melt cheese.
5. To assemble: Place mushrooms, cheese side up, on a slice of bread. Evenly distribute roasted red pepper slices on the cheese and place a second slice of bread on top.
6. Serve with Quick Gazpacho.

Quick Gazpacho

Ingredients:

1 large English cucumber, peeled, seeded, and cut in chunks
1/2 medium red onion, coarsely chopped
1/2 cup torn cilantro leaves
1 (32-ounce) box of tomato soup

Directions:

1. In a blender or food processor, place cucumbers, onions, and cilantro.
2. While the blender is running, pour in the tomato soup. Purée until smooth. Chill until serving.

Recommended Wine

Carmel single vineyard “Kayoumi” Shiraz – The earthy and almost gamey nature of portabella mushrooms works great with an earthy Syrah (AKA “Shiraz”).

Dairy. Serves 6.