Portobello Burger Stack

Total Time: 6 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 12 large portobello mushroom caps, stemmed and cleaned
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 tablespoon fresh basil
• 2 large slice feta cheese
• 1 cup grated provolone cheese
• 2 slices cambozola cheese
• 6 whole grain buns
• 1/2 cup olive tapenade
• roasted peppers, jarred, drained
• arugula mixed sprouts (or greens of your choice)
• tomato, slices
• red onion, slices

Recipe

• 1 trim the stems and clean mushrooms. note, it's not necessary to remove the gills, as this is a dark marinade.
• 2 place the mushrooms, gill side up on a clean baking tray.
• 3 mix oil garlic, balsamic vinegar, and basil together in a bowl.
• 4 pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
• 5 preheat grill to 350f - 400f, medium high heat.
• 6 oil the grill well to prevent sticking.
• 7 place the mushroom caps, gill side up, on the barbecue. cool for 3-4 minutes or until nice char marks are achieved, flip and cook for 2 more minutes.
• 8 place the buns on the warming rack to heat through.
• 9 top two caps with the feta, top the next two caps with the cambozola cheese and finish with remaining grated provolone. close the lid and cook until cheese has melted.
• 10 remove the mushrooms and buns from grill.
• 11 spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
• 12 serve and enjoy!