Portobello Burgers with Goat Cheese Best Family Recipes
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| Portobello Burgers with Goat Cheese |
"Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!"
Ingredients :
- 2 medium beets
- 1/four cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced and divided
- four portobello mushroom caps
- 1/2 cup goat cheese
- 4 sandwich buns, break up and toasted
- 1 half cups baby spinach leaves
- three tablespoons mayonnaise
- 2 cloves garlic, minced
- 2 limes, juiced
Instructions :
| Prep : | Cook : 4M | Ready in : 50M |
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- Preheat an oven to 400 ranges F (200 stages C).
- Cut the tops off the beets and area them in a baking dish with enough water to cowl the bottom of the dish.
- Roast the beets inside the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate till cool. Slice and set aside.
- Preheat the oven's broiler and set the oven rack to the second degree from the heat source.
- Whisk the olive oil, balsamic vinegar, rosemary, and a pair of cloves minced garlic together in a bowl. Spread about 1/2 of this combination over the ribbed aspect of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed facets dealing with upwards.
- Broil the mushrooms until gentle, ensuring to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the final olive oil mixture over the tops of the caps. Return to the oven and broil till tender, about five minutes more.
- Spread same amounts of the goat cheese on one half of every of the sandwich rolls. Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice collectively in a bowl; unfold flippantly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the 2 halves collectively to form the sandwiches to serve.
Notes :
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