Open-Faced Portobello Burger

An open-faced Portobello mushroom burger with a medley of fresh vegetables, balsamic drizzle, and melted cheese. A satisfying vegetarian burger option.

Ingredients:

• 2 large Portobello mushrooms
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 slices of whole-grain bread
• 2 cloves garlic, minced
• 1/2 cup baby spinach leaves
• 1/2 cup sliced red onion
• 1/2 cup sliced tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 1/4 cup shredded mozzarella cheese

Instructions:

Warm up your grill or grill pan over medium-high heat

Take the stems off of the Portobello mushrooms and clean them

Add salt and pepper to the mushrooms and brush them with olive oil

Grill the mushrooms for four to five minutes on each side, or until they are soft and a little charred

Toast the whole-grain bread while the mushrooms are cooking on the grill

To make the toast taste better, rub the toasted bread with the minced garlic

Put baby spinach leaves, sliced red onion, and sliced tomatoes on top of each slice of bread

Add balsamic vinegar to the vegetables and sprinkle them on top

Put the Portobello mushrooms that have been grilled on top of the vegetables

Add fresh basil leaves and Parmesan cheese on top

Add a few pieces of shredded mozzarella cheese to finish

Put the open-faced burgers back on the grill for one to two minutes to melt the cheese

Take it off the grill and serve right away

Have fun with your tasty Open-Faced Portobello Burger