Portobello Burgers With Goat Cheese
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 medium
Beets1 cup
Olive Oil2 tbsps
Balsamic Vinegar1 tsp
Dried Rosemary2 cloves
Garlic (minced)1 cup
Goat Cheese1.5 cups
Baby Spinach Leaves3 tbsps
MayonnaiseDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish
3
Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes
4
Refrigerate until cool
5
Slice and set aside
6
Preheat the oven's broiler and set the oven rack to the second level from the heat source
7
Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl
8
Spread about half 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
9
Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes
10
Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps
11
Return to the oven and broil until tender, about 5 minutes more
12
Spread equal amounts of the goat cheese on one half of each of the sandwich rolls
13
Top each with a portion of the sliced beets and the spinach
14
Whisk the mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each
15
Bring the two halves together to form the sandwiches to serve