Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

With the weather getting warmer, I though I would share some of our most favorite grilling recipes. Enjoy!

INGREDIENTS

Serves 4.

• 1/4 cup olive oil, plus more for grates
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 4-8 (depending on size) portobello mushrooms (about 1 pound total), stems removed
• 4 whole wheat hamburger buns
• 5 ounces fresh goat cheese
• 4 lettuce leaves

DIRECTIONS

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
3. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

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