Portobello Burgers with Sun-Dried Tomato & Basil Topping


 

Ingredients


  1. 2 Tablespoons Balsamic Vinegar
  2. 2 Tablespoons Olive Oil
  3. 1 Clove Garlic, minced
  4. 4 Portobello Caps
  5. 1 Tablespoon minced Fresh Basil
  6. 1/4 cup chopped Sun-Dried Tomatoes packed in Oil
  7. 1/2 cup chopped Fresh Tomatoes
  8. 1/4 teaspoon Flaked Sea Salt
  9. Crack of Fresh Black Pepper
  10. 4 Buns (Wheat, Artisan, or Gluten-Free)
  11. Arugula or other Leaf Lettuce

Instructions


  1. Combine vinegar, oil and garlic and toss mushrooms in the mixture. Let sit while you prepare the topping.
  2. Combine basil, sun-dried tomatoes, fresh tomatoes, salt, and pepper in a small bowl.
  3. Prepare grill or indoor grill pan to medium-high heat. Grill mushrooms 3-5 minutes on each side, depending on their thickness. Brush them with any remaining marinade. Sprinkle with additional salt and pepper if you'd like.
  4. Place grilled mushroom on bun and top with tomato topping and greens.

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