Although you don't really need a recipe for a portabello burger, sometimes I appreciate the inspiration when I'm trying to think of something different, yet easy, for dinner.
Mushrooms pack a hefty protein punch, as well as contributing to a wide range of essential amino acids. Not to mention they're fat free and only have about 20 calories. That allows for more flexibility and wiggle room with your toppings!
4 large portabello mushroom caps, rinsed and gills removed
1 T. extra virgin olive oil
3 T. balsamic vinegar
1 tsp dried basil
For the sandwiches:
1 large roasted bell pepper
1 medium beefsteak tomato
1-2 cups fresh torn spinach leaves
1/2 cup alfalfa/brocoflower sprouts
2 oz goat cheese, at room temperature
sun-dried tomato spread or grain mustard
4 whole wheat buns
Clean and dry portabello caps and spoon out the gills from the underside. Place caps in a large resealable bag and add olive oil, balsamic vinegar, and dried basil. Marinate for 20-30 minutes.
Prepare grill pan over medium-high heat. Remove caps from bag, discarding marinade. Grill 3-4 minutes on each side, or until mushrooms have shrunk in size and become soft.
Assemble the sandwiches by spreading goat cheese on one side of each sandwich. Spread sun-dried tomato spread or grain mustard on opposite side of bun. Place the spinach leaves on top of the goat cheese to give them something to stick to (sounds silly but I hate when things fall off my bun!). Top with tomato, roasted pepper, sprouts, and finally portabello caps.