Portobello Burgers with White Bean Spread

Portobello Burgers with White Bean Spread

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  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 sprigs fresh rosemary, chopped
  • 4 portobello mushrooms, stems and gills removed
  • 4 ciabatta buns
  • Store-bought white bean spread or Tuscan Bean Dip
  • 1 (12-ounce) jar roasted bell peppers, drained
  • 8 ounces mixed greens or baby spinach


Combine oil, vinegar, garlic and rosemary in a shallow glass dish. Add mushrooms and turn to coat. Let marinate for 30 minutes.

Preheat grill to high heat.

Grill portobello mushrooms, turning once, until soft, 5 to 6 minutes per side. Lightly toast ciabatta buns.

Spread one side of a ciabatta bun with white bean spread. Place a portobello mushroom on top. Add roasted peppers and a handful of mixed greens. Top with the other ciabatta half. Repeat with remaining ingredients.

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