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Categories:Viewed: 71 - Published at: 8 years ago
Ingredients
- 1/4 cups Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1/2 teaspoons Cumin
- 1 Tablespoon Minced Garlic
- 4 whole Portobello Mushroom Caps
- 1 whole Large Onion, Sliced
- 4 cups Fresh Spinach
- 4 slices Swiss Cheese
- 4 whole Rolls Or Sandwich Pockets
Method
- In a small bowl combine the first 4 ingredients.
- Set aside.
- Clean mushrooms with a damp cloth and lay them in a rimmed baking dish, smooth side down.
- Spoon the vinegar mixture into the mushroom caps and let them sit 15-20 minutes.
- Heat a large skillet on medium-high.
- Spray skillet with non-stick spray and add onion.
- Cook until onion is soft and light brown.
- Remove onion from the skillet and set aside.
- Spray skillet with spray again and add spinach.
- Cover skillet and cook 3-4 minutes until spinach is wilted.
- Remove it from the skillet and set aside.
- Wipe out skillet and spray with oil spray.
- Add mushrooms smooth side up and cook for 5-6 minutes.
- Turn them over and cook for 2-3 minutes more.
- Remove mushrooms from the skillet and top the smooth side with 1 piece of cheese each.
- Assemble burgers by layering from the bottom up: bottom half of sandwich roll, 1/4 of spinach, a mushroom, 1/4 of the onion and the top roll piece.
