Portobello Burgers with Green Sauce

MAKES 4 SERVINGS

Portobello Burgers with GreenSauce and Smoked Mozzarella

2 tablespoons extra-virgin olive oil (evoo) (twice around the pan)
4 large portobello mushroom caps
Steak seasoning blend such as Montreal Seasoning by McCormick
salt and freshly ground black pepper, to taste
1/4 cup balsamic vinegar
1/2 pound fresh smoked mozzarella cheese, sliced
4 crusty rolls, split
1/2 medium red onion, thinly sliced
4 leaves romaine or red leaf lettuce

GREEN SAUCE
1 cup loosely packed basil leaves
1/2 cup fresh flat-leaf parsley
3 tablespoons capers
1/4 cup pignoli nuts (a handful)
1 clove garlic
The juice of 1/2 lemon
1/4 cup extra-virgin olive oil (evoo)
Salt and freshly ground black pepper, to taste
1/2 cup grated Parmigiano Reggiano or Romano cheese

Heat a nonstick skillet over medium-high heat. Add evoo and mushroom
caps. Season mushrooms with steak seasoning blend or salt and pepper,
and sauté, 5 minutes on each side. Add vinegar and coat the mushrooms in
it. When vinegar has evaporated, turn mushrooms cap side up and cover
with sliced cheese. Turn off heat and cover pan with foil. Let stand 2 or 3
minutes for cheese to melt.

To make the sauce, combine basil, parsley, capers, pignoli, garlic, and lemon
juice in a food processor. Pulse-grind, until finely chopped, and scrape into
a bowl. Stir in evoo, salt, pepper, and cheese.

Slather bun tops with green sauce. Place 1 portobello on each bun bottom

and top with red onion slices, lettuce, and bun tops.*