Portobello Mushroom Burger

Ok, so I forgot to post this maybe like 1 month ago, but it is so worth making! It is a portobello mushroom burger. Here is the recipe

Portobello Mushroom Burgers
Serves 4

4 portobello mushrooms, (4-5 inches in diameter), stems and gills removed with a spoon
1/2 cup extra virgin olive oil
3 tablespoons of red wine vinegar
1 garlic clove, minced
Salt and pepper
4 oz of feta cheese, crumbled
1/2 cup of jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup of chopped fresh basil
4 slices of red onion
4 kaiser rolls, Split
1 oz of baby arugula, or lettuce

Using the tip of a paring knife, cut 1/2 inch thick crosshatch pattern on the tops of the mushroom caps, 1/16 inch deep. Combine the oil, vinegar, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a 1 gallon ziplock bag. Add the mushrooms, seal the bag, turn to coat, and let it sit for at least 30 minutes or up to an hour.

Combine feta, red peppers, and sun dried tomatoes in a bowl. Whisk the mayonnaise and basil together in a separate bowl. Push one toothpick horizontally through each onion slice to keep the rings intact while grilling.

Grill the mushrooms and onions on both sides, until moisture is gone. Then remove the onions and mushrooms, and place the feta mixture on top of the mushrooms. Put the mushrooms back on the grill and grill until the feta starts to melt (you can also do this in an oven)

Spread the basil mixture in the bottom bun and put the mushrooms on top. Layer the onions on, and the lettuce, and spread more basil mixture on the top bun.

ENJOY!!!!!!