These sandwiches are just delicious! Plain and simple. The saltiness of the prosciutto really makes them soooo good! Along with the fresh mozzarella too. It’s like a fun way to eat a salad. I’ve never been much on those, but these make me feel like I am being healthy and eating one! And roasted red potatoes are the best, aren’t they? Another great recipe from Rachael Ray’s Express Lane Meals.
2 to 2 1/2 pounds red or white boiling potatoes, washed
3 T. extra virgin olive oil, plus some for drizzling
2 fresh rosemary sprigs, leaves finely chopped
Salt and black pepper
2 T. finely chopped garlic
8 large portobello mushrooms, stems removed
2 T. balsamic vinegar
4 cups arugula leaves, washed
2 jared roasted red peppers, seeded
4 slices prosciutto di Parma
4 slices fresh mozzarella cheese
Preheat the oven to 450 degrees.
Cut the potatoes into wedges and place them onto a cookie sheet. Drizzle the potatoes with about 3 T. of olive oil and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes. Halfway through the roasting, add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little olive oil and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don’t turn off the oven just yet.
While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese is melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It’s easiest to eat these with a knife and fork!
COOKING THE BOOKS, YA’LL!