Portabella mushroom burger with roasted veggies and goat cheese

I have made veggie burgers with Portabella mushrooms before, but it was the roasted vegetables and goat cheese that really blew the other ones out of the water. Goat cheese has a great flavor and texture that makes it fell like a gourmet burger.

  • 4 hamburger buns
  • 1 clove of garlic
  • 1 tablespoons of extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tsp. of oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 4 Portabella mushroom caps
  • ½ red onion, cut into ½ inch rounds
  • 1 red pepper, sliced
  • 2 oz. of goat cheese
  • Spinach

Rinse the Portabella mushrooms, twist off the caps and scoop out the gills on the inside with a spoon. Combine olive oil, balsamic vinegar, oregano, garlic powder, salt and pepper in a medium bowl.  Coat mushrooms and onions in the oil mixture and let sit for about 15 minutes.

Heat oil in a pan over medium heat and add the onions and bell pepper. Cook about seven minutes or until the vegetables are tender then remove them from the pan.

Add the mushrooms and cook two at a time for about 5 minutes on each side or until the veggies are tender and cooked through.

In the meantime toast up the rolls. Layer spinach, onions, mushrooms, peppers and another handful of spinach on the bottom of the roll (so the mushroom doesn’t make the bun soggy). Spread the top half of the roll with goat cheese.  Pop on the top and enjoy!!

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