You won't miss the actual meat part of this grilled portobello burger because it's loaded with healthy benefits and packed full of flavor.
Made with garlicky grilled portobello mushroom caps, a sweet and savory roasted red pepper tapenade, fresh mozzarella cheese, crisp baby spinach, and sweet balsamic glaze and stacked between two halves of a toasted brioche bun, this sandwich is no joke.
- For The Portobello Mushrooms:
- 2 portobello caps, gills cleaned
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1/2 tsp. dijon mustard
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- For The Roasted Red Pepper Tapenade:
- 1/2 cup roasted red peppers
- 1/2 tbsp. olive oil
- 1 pinch salt
- the juice from 1 lemon wedge
- 1/4 tsp. chopped garlic
- 1/4 tbsp. raw sugar
- For the Sandwiches:
- 1 brioche bun
- 2 grilled portobello caps
- a few slices of fresh mozzarella
- 1 handful of baby spinach leaves
- 1/2 tbsp. balsamic drizzle
---FOR THE PORTOBELLO MUSHROOMS---
In a small bowl, whisk together olive oil, balsamic vinegar, mustard, salt, pepper, and garlic powder. Brush both sides of each portobello mushroom caps with the marinade and let sit for at least 20 minutes.
Grill marinated portobello caps for a few minutes on each side until the mushroom is tender and cooked through. Set aside.
---FOR THE ROASTED RED PEPPER TAPENADE---
Add the roasted red peppers, olive oil, salt, lemon juice, sugar and garlic to a blender and pulse until smooth. Set aside.
---FOR THE SANDWICH---
Cut the brioche bun in half and toast. Smear the roasted red pepper tapenade on the bottom half of the toasted brioche, then add mozzarella, the spinach, the grilled portobello caps and the balsamic glaze. Serve immediately.