- Servings: 4
- 4 large sesame seed buns
- 2 small of fresh mozzarella cheese
- 2 portabello mushrooms, sliced into halves horizontally
- 1 large red pepper, cut in fourths vertically
- 2 tablespoon balsamic vinegar
- 4 tsp. olive oil
- 2 tablespoon dried or 4 tablespoon fresh basil leaves
- 1 tablespoon chopped fresh Chives or green onion tops
- alfalfa sprouts, onions, tomatoes, pickle
- Combine cheese, oil, basil, chives and vinegar in a blender. Blend until smooth. Set aside.
- Grill the mushrooms about 3 minutes per side or until tender.
- Grill peppers (do not peel) until tender, about 5 minutes per side. Skin will be wrinkled and lightly brown. you may peel off skin after cooked.
- Slightly toast the buns on the grill and spread the mozzarella mixture evenly on the bottom of each bun. Cover with mushroom slice and red pepper.