As I’ve said many a time, sandwiches are just the best. You all should know that I consider burgers to be sandwiches. I mean, how are they not? The only problem with burgers is that they have the tendency to be a little rough on the waistline. So, looking for a healthy alternative, I turned to the beefiest vegetable I could think of. The portabella mushroom is basically a burger. The balsamic vinegar ups the flavor ante, and the roasted red pepper and pesto make it nearly perfect; then the cheese finishes the job. You could use a regular bun if you want, but I really prefer the thinwiches for this sandwich. Sure, I still crave burgers from time to time, but I could eat these at least once a week and not feel guilty.
Portabella Mushroom Burgers with Roasted Red Peppers
- 2 Thinwiches
- 2 Portabella Mushroom Caps
- 1 red pepper, roasted, peeled, and seeded
- 2 tablespoons pesto
- 2 slices Swiss cheese
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Remove the stems from the mushroom caps, and rub with the oil.
- Season mushrooms with salt and pepper, and place mushrooms on a medium high heat grill, stem side up.
- Add 1 tablespoon of the vinegar to each mushroom, and grill for five minutes.
- Flip over and add the remaining vinegar. Grill for five minutes.
- In the last minute of cooking, add a slice of cheese to each mushroom.
- Spread the pesto evenly over the thinwiches.
- Place the mushrooms on the bun.
- Top with red pepper.