Flashback Friday: Portobello Burgers with Roasted Pepper Paste

This week, Flashback Friday means that my site has new(ish) content.  That in itself is a blessing.  It's been an interesting week.  Someday my life will be back to normal.  Until then, we have Portobello Burgers with Roasted Pepper Paste. I'll be announcing the Luna & Larry's giveaway winner soon, so stay tuned!


Originally posted May 19, 2009

"Black girls run? Of course we do. The goal of our blog is to provide a community and inspiration for black women who run and encourage more black women to run."

I admit it.  I am not a fan of stereotypes.

For that very reason, I admire Ashley and Toni from Black Girls Run.  I love that they are breaking through stereotypes in order to better themselves and others.  Over the past few weeks of reading their blog, one of the things that I've loved the most is the recipes!  Big shocker, right?

For THAT reason, I asked them to put together an extra special recipe for all of my readers.  They happily obliged.  So, hop over and check out their blog, but first, look at this deliciousness!

Oh my goodness.  I'm totally having this for dinner tonight.


Courtesy of Toni Marshall & Ashley Hicks of Black Girls Run

Portobello Burgers with Roasted Pepper Paste and Sweet Potato Fries



Burgers: 4 large Portobello mushrooms 4 tbsp. Olive Oil 2 tbsp. Rosemary 1 tsp. Parsley 1 tsp. onion powder 2 tbsp. Balsamic Vinegar 1 lemon, juiced 4 slices of Mozzarella or Provolone cheese 14oz jar of Roasted Red Peppers 1 tbsp. parsley 1 clove garlic Salt and Pepper to taste 4 multigrain hamburger buns or rolls

Fries: 2 sweet potatoes, peeled and cut into thin strips 4 tbsp. olive oil 1 tsp. paprika ½ tsp. onion powder 1 tsp. garlic powder 2 tsp. cinnamon 2 tbsp. brown sugar Salt to taste


Burgers: 1.    Combine 3 tbsp. olive oil, balsamic vinegar, rosemary, parsley and lemon in a large bowl. Place the mushrooms in, and allow them to marinate for 30 minutes.


2.    Next, to make the red pepper paste, combine the jar of peppers, garlic, parsley and 1 tsp. olive oil in a food processor. Pulse until it creates a thick paste. (Be careful not to over process because it can become soupy very fast. Once the paste is done, taste it, and add as much salt as you like.)

3.    After the mushrooms have marinated, place them in a non-stick skillet and grill for 6 minutes on each side. (I actually poured the mushrooms and the marinade in the skillet so they could sauté in the flavor.) Salt and pepper to taste.

4.    Toast bun with cheese or choose. Place mushrooms on bun, and spread on the red pepper paste.  Top with lettuce, spinach, onions, or your favorite hamburger toppings.


sweet-potato-fries_1 1.    Pre-heat oven to 425 degrees F.

2.    In a large bowl, combine all of the ingredients, except the brown sugar. Toss the mixture until the potatoes are evenly coated. (I like heavily seasoned food, so after I tossed, I sprinkled on extra paprika and cinnamon.)

3.    Spread onto a baking sheet in a single layer, sprinkle with brown sugar and salt and bake for 30 minutes. (I used granulated brown sugar so I wouldn’t have any clumps. If you do have clumps of sugar, they are more likely to burn and you will have charred bits on your fries.) Be sure to turn the fries often so they cook evenly.



To eat:

Stuff into mouth.  Chew.  Repeat.

Thank you Ashley and Toni!  I am so anxious to try this recipe!



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