Portobello Burgers with Roasted Tomato Goat Cheese Spread

• 4 whole Large Portobello Mushrooms, Washed Ands Stemmed
• 2 whole Red Peppers, Stemmed, Seeded And Sliced Into Quarters Lengthwise
• 2 teaspoons Olive Oil
• 2 teaspoons Balsamic Vinegar
• 1 teaspoon Vegetable Seasoning
• 4 whole Buns Of Your Choice, Split
• 2 cups Fresh Baby Spinach Leaves
• 1 cup Caramelized Red Onion Relish (from My Recipe Box)
• 1/2 cups Cherry Tomatoes
• 1 teaspoon Fresh Basil, Chopped
• 1 clove Garlic, Pressed And Minced
• 1/2 teaspoons Olive Oil
• 2 ounces, weight Semi-Soft Goat Cheese

1. Preheat oven to 425 degrees F. Spray a 9x13 baking dish with cooking spray.
2. Place mushrooms (face down) and pepper slices in the dish.
3. Combine olive oil and balsamic vinegar in a small bowl.
4. Use a pastry brush to lightly brush the vegetables with the mixture.
5. Sprinkle with vegetable seasoning (I used McCormicks).
6. For the spread, in a oven-safe small dish, combine cherry tomatoes, basil, garlic and olive oil.
7. Place the mushrooms-pepper mixture and the tomato mixture in oven.
8. Bake for 1520 minutes, or until mushrooms soften.
9. Flip peppers halfway through cooking.
10. Remove both dishes from the oven and remove the mushrooms from the baking dish.
11. Set aside the tomato mixture.
12. Place oven on high broil.
13. Place the peppers in the baking dish back into the oven on the top rack and allow to char slightly, about 23 minutes.
14. If you would like to toast your buns, spray each with olive oil cooking spray and broil on the top rack until toasted slightly (watch carefully).
15. To finish the spread, place the tomato mixture and goat cheese into a food processor.
16. Process until pureed.
17. To assemble the burgers, brush the bottom bun with 1 tablespoon goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach.
18. Place 3 tablespoons caramelized red onion relish on the top bun and assemble.
19. Nutrition info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber

portobello mushrooms, red peppers, olive oil, balsamic vinegar, vegetable seasoning, onion, cherry tomatoes, fresh basil, clove garlic, olive oil, goat cheese

Taken from tastykitchen.com/recipes/main-courses/portobello-burgers-with-roasted-tomato-goat-cheese-spread/ (may not work)