4 buns of your choice, sliced in half (if not already
4 large portobello mushrooms, washed and stemmed
2 red peppers, stemmed, seeded and sliced into quarters (lengthwise)
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp vegetable seasoning
~1 cup Caramelized Red Onion Relish
2 cups fresh baby spinach leaves
Olive Oil cooking spray
ROASTED TOMATO & GOAT CHEESE SPREAD
1/2 cup cherry tomatoes
1 tsp fresh basil, chopped
1 garlic clove, pressed and minced
1/2 tsp olive oil
2 oz goat cheese
Preheat oven to 425 degrees. Spray a 9x13" baking dish with cooking spray. Place mushrooms (face down) and pepper slices in dish. Combine olive oil and balsamic vinegar in a small bowl. Use a pastry brush to lightly brush vegetables with mixture. Sprinkle with vegetable seasoning (I used McCormicks). In a oven-safe dish, combine cherry tomatoes, basil, garlic and 1/2 tsp olive oil for spread. Place mushrooms, pepper, and tomato mixture in oven. Bake for 15-20 minutes, or until mushrooms soften. Flip peppers halfway through cooking. Remove both dishes from oven and remove mushrooms from baking dish. Set aside tomato mixture.
Place oven on high broil. Place peppers in baking dish back in oven on top rack and allow to char slightly, ~2-3 minutes. If you would like to toast your buns; spray each with olive oil cooking spray and broil on top rack until toasted slightly (watch carefully).
For spread: place tomato mixture and goat cheese into a food processor. Process until pureed.
To assemble: brush bottom bun with 1 Tbsp goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach. Place 3 Tbsp caramelized red onion relish on top bun and assemble.
Nutrition Info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber