Mediterranean Portobello Burger
4 teaspoons olive oil
4 large portobello mushroom caps
4 slices onion
2 garlic cloves, minced (optional)
4 tablespoons roasted red bell pepper spread
4 teaspoons chopped black olives
4 teaspoons feta cheese
8 slices tomato
8 large basil leaves
Lettuce leaves wide enough to wrap portobello mushrooms
Apple cider vinegar
Pepper to taste
Preheat the grill to medium heat.
Brush 1 teaspoon olive oil and sprinkle pepper over each portobello. Grill the mushrooms for 2 minutes on each side. Add the onion and grill. Turn the mushrooms so that the top of the mushroom cap is on the grill. Fill the underside cavity with the garlic, bell pepper spread, and olives, and season with salt and pepper. Grill for another minute or two.
Place each portobello mushroom on a few lettuce leaves (cap side down), add 1 teaspoon feta cheese, 1 grilled onion slice, 2 slices tomato, 2 basil leaves, and sprinkle vinegar. Close the lettuce leaves to sea and serve immediately.