I have a really quick and easy recipe to share with you so you will become the Burger "King" or Burger "Queen" of the next big cookout.
Back a few years ago, I had tasted an amazing spread which was served at a function I had attended. It was a mushroom and red pepper spread which was served on toasted french bread. I was wonderfully flavorful with the meatiness of the mushrooms and the sweetness of the roasted red peppers.
One evening, I chopped some roasted red peppers along with some baby portobello mushrooms and created this delicious spread. As time has gone on, I have come to perfect this amazing spread that is not only excellent on french bread but incredible on hamburgers.
Last Thursday night we were cooking hamburgers for dinner. I stopped at the grocery store, grabbed some provolone cheese and walked past the international food section and spotted some jars of roasted red peppers. Ahhh...back to the produce section, I grabbed a container of baby portobello mushrooms and off to the cash registers to check out.
This recipe is so easy and delicious, you will actually substitute it for your favorite hamburger (or hot dog) condiment.
Roasted Red Pepper and Portobello Mushroom Spread
1 6-8 ounce jar of roasted red peppers, chopped into 1/2 inch pieces
1 6 ounce container of baby bella portobello mushrooms, chopped into 1/2 inch pieces
2 garlic cloves, finely chopped
2 tablespoons of olive oil
salt and pepper to taste
1. In a medium frying pan, over medium heat, add the olive oil. Once hot, add the garlic.
2. Allow the garlic to cook for 30 seconds until you have a nice garlic aroma, then add the mushrooms.
3. Saute the mushroom until they are slightly golden and they have sweat off most of their juices, about 5-7 minutes. Add a pinch of salt.
4. Add the red peppers and continue to cook for another 5 minutes until it is well incorporated and hot.
5. Add salt and pepper to taste.
This can be served on hot dogs or hamburgers, but you can also use it as an appetizer spread.
The following Saturday night, we had friends to the house for dinner. As an appetizer, I sliced a french baguette, toasted the slices and served the roasted red pepper and portobello mushroom spread with lemon hummus. Spread the lemon hummus on the bread and then top with the spread. It was so good. You can either re-heat as an appetizer or just serve it cold. We served ours cold, but then again, it was a hot night, so perfect for the occasion. If I was serving this at a winter function, I would probably warm it up.