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Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

  • 4servings
  • 60minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil, plus more for grates

  2. 1/4 cup balsamic vinegar

  3. 3 garlic cloves, minced

  4. Coarse salt and ground pepper

  5. 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces

  6. 8 portobello mushrooms (about 1 pound total), stems removed

  7. 4 hamburger buns

  8. 5 ounces fresh goat cheese, cut into 4 equal slices

  9. 4 lettuce leaves

Instructions Jump to Ingredients ↑

  1. « » 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).

  2. 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.

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

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