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
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.