Mediterranean Portabella Burger |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer. Ingredients:
1 garlic clove, minced |
1/2 teaspoon kosher salt |
2 tablespoons extra virgin olive oil, divided |
4 portabella mushroom caps, stems and gills removed |
4 slices country-style sourdough bread, cut in half (large slices) |
1/2 cup sliced jarred roasted red pepper |
1/2 cup chopped tomato |
1/4 cup crumbled reduced-fat feta cheese |
2 tablespoons chopped pitted kalamata olives |
1 tablespoon red wine vinegar |
1/2 teaspoon dried oregano |
2 cups loosely packed mixed baby greens |
Directions:
1. Preheat grill to medium-high.
2. 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.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. 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.
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