Portobello Double Burgers with Peppers, Goat Cheese & Roasted Tomatoes

By pattie_d

Portobello mushrooms are roasted until tender, and then broiled for a few minutes to make them deliciously caramelized. Layer two mushrooms with melted sharp provolone cheese on each bun and top with garlicky roasted tomatoes.

Ingredients

• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 8 portobello mushrooms (about 1 pound total), stems removed
• 4 hamburger buns
• 5 ounces fresh goat cheese, cut into 4 equal slices

Details

Servings 4
Preparation time 30mins
Cooking time 33mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.