portobello burgers with goat cheese

Ingredients

• Servings: 4
• 2 medium beets
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced and divided
• 4 portobello mushroom caps
• 1/2 cup goat cheese
• 4 sandwich buns, split and toasted
• 1 1/2 cups baby spinach leaves
• 3 tablespoons mayonnaise
• 2 cloves garlic, minced
• 2 limes, juiced

Recipe

Cook Time: 50 mins Ready Time: 50 mins


• preheat an oven to 400 degrees f (200 degrees c).
• cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
• roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. refrigerate until cool. slice and set aside.
• preheat the oven's broiler and set the oven rack to the second level from the heat source.
• whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. 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.
• broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. return to the oven and broil until tender, about 5 minutes more.
• spread equal amounts of the goat cheese on one half of each of the sandwich rolls. top each with a portion of the sliced beets and the spinach. 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. bring the two halves together to form the sandwiches to serve.