Portobello Burgers with Goat Cheese

Portobello Burgers with Goat Cheese

Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!

Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
490 Calories

Recipe Instructions

Step 1
Preheat an oven to 400 degrees F (200 degrees C).
Step 2
Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
Step 3
Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Refrigerate while you prepare the mushroom caps.
Step 4
Preheat the oven's broiler and set the oven rack to the second level from the heat source.
Step 5
Whisk olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about 1/2 of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards.
Step 6
Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.
Step 7
Meanwhile, remove beets from the refrigerator; thinly slice.
Step 8
Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with sliced beets and spinach.
Step 9
Whisk mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.
Portobello Burgers with Goat Cheese

Ingredients

  • 1 teaspoon dried rosemary
  • ¼ cup olive oil
  • 3 tablespoons mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 4 large portobello mushroom caps
  • 1 ½ cups baby spinach leaves
  • 2 medium limes, juiced
  • ½ cup goat cheese
  • 2 cloves garlic, minced and divided
  • 2 medium beets
  • 4 (2 ounce) sandwich buns, split and toasted

Categories

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