Mediterranean Portobello Burger

By mamapig

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.

Ingredients

• 1 clove garlic, minced
• 1/2 tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 lg slices country-style sourdough bread, cut in half
• 1/2 cup sliced jarred roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 Tbsp. chopped pitted Kalamata olives
• 1 Tbsp. red-wine vinegar
• 1/2 tsp. dried oregano
• 2 cup loosely packed mixed baby salad greens

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

Preheat grill to medium-high

Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.