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.
