Mediterranean Portobello Burger

  • 1 clove garlic, minced
  • 2 Tbsp. extra-virgin olive oil, divided
  • 4 Portobello mushroom caps, stems and gills removed
  • 4 large slices sourdough bread, cut in half
  • ½ cup sliced jarred roasted red peppers
  • ½ cup chopped tomato
  • ¼ cup crumbled fat-free feta cheese
  • 2 Tbsp. chopped pitted Kalamata olives
  • 1 Tbsp. red-wine vinegar
  • ½ tsp. dried oregano
  • 2 cups loosely packed mixed baby salad greens

Preheat grill to medium-high

Mash garlic on a cutting board with the side of a knife until it’s a smooth paste.  Mix the paste with 1 Tbsp. oil in a small dish.  Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 Tbsp. oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture.  Place the grilled mushrooms top-side down on 4 half-slices of the bread.  Top with the salad mixture and the remaining bread.