Portobello Burgers with Roasted Tomato Goat Cheese Spread

Preheat oven to 425ºF. Spray a 9×13″ baking dish with cooking spray. Place mushrooms (face down) and pepper slices in the dish. Combine olive oil and balsamic vinegar in a small bowl. Use a pastry brush to lightly brush the vegetables with the mixture. Sprinkle with vegetable seasoning (I used McCormick’s).

For the spread, in a oven-safe small dish, combine cherry tomatoes, basil, garlic and olive oil.

Place the mushrooms-pepper mixture and the tomato mixture in oven. Bake for 15–20 minutes, or until mushrooms soften. Flip peppers halfway through cooking. Remove both dishes from the oven and remove the mushrooms from the baking dish. Set aside the tomato mixture.

Place oven on high broil. Place the peppers in the baking dish back into the oven on the top rack and allow to char slightly, about 2–3 minutes. If you would like to toast your buns, spray each with olive oil cooking spray and broil on the top rack until toasted slightly (watch carefully).

To finish the spread, place the tomato mixture and goat cheese into a food processor. Process until pureed.

To assemble the burgers, brush the bottom bun with 1 tablespoon goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach. Place 3 tablespoons caramelized red onion relish on the top bun and assemble.

Nutrition info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber