Portobello Burgers with Goat Cheese

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Portobello Burgers with Goat Cheese

2 medium beets

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried rosemary

2 cloves garlic, minced and divided

4 portobello mushroom caps

1/2 cup goat cheese

4 sandwich buns, split and toasted1

1/2 cups baby spinach leaves

3 tablespoons mayonnaise

2 cloves garlic, minced

2 limes, juiced

Portobello Burgers with Goat Cheese2 medium beets1/4 cup olive oil2 tablespoons balsamic vinegar1 teaspoon dried rosemary2 cloves garlic, minced and divided4 portobello mushroom caps1/2 cup goat cheese4 sandwich buns, split and toasted1 1/2 cups baby spinach leaves3 tablespoons mayonnaise2 cloves garlic, minced2 limes, juiced

Preheat an oven to 400 degrees F (200 degrees C).Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.Roast the beets in the preheated oven until they are easily piercedwith a knife, 40 to 50 minutes. Refrigerate until cool.

Slice and set aside.Preheat the oven’s broiler and set the oven rack to the second levelfrom the heat source.Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange themushrooms on a baking sheet with the ribbed sides facing upwards.Broil the mushrooms until tender, making sure to not burn the garlic,5 to 7 minutes.

Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.Spread equal amounts of the goat cheese on one half of each of thesandwich rolls.

Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice together in abowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.

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