Yummy Veggie Burgers

About once a week I make an effort to have a completely vegetarian meal for our family. Truth be told, I would be a vegetarian if my husband wasn't such a meat lover : )
Anyway, back on topic...
A couple of nights ago I made portobello mushroom burgers. My recipe is my own take from a Rachel Ray recipe that I saw on Food Network years ago. Another truth...in my opinion Rachel's recipes are hit or miss, but this this one was good. It was seriously good. So, give it a try. Enjoy!

Ingredients

2 tablespoons extra-virgin olive oil
1/8 cup balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped
1 lemon, juiced
4-5 large portobello mushroom caps, stems removed
salt and pepper
4-5 slices mozzerella
4-5 sandwich rolls
Whole baby spinach leaves
Thinly sliced red onions

Combine the olive oil, vinegar, rosemary and lemon in a large ziploc bag. Add mushroom caps and seal. Shake to let the marinade cover the mushrooms and let sit for 15 minutes.
Grill mushrooms for 6 minutes on each side and sprinkle with salt and pepper while grilling (you can grill them on a grill or just pan cook them on your stove top). Top with cheese and eat on the rolls with spinach, onion and red pepper paste. Recipe for red pepper paste below.

Roasted Pepper Paste:

1 (14-ounce) jar roasted peppers, drained
A handful flat-leaf parsley leaves
1 large clove garlic
Salt and pepper

Combine all ingredients in a food processor and grind until paste consistency.