Mediterranean Portabella Burgers

• 1 Clove garlic, minced
• ½ tsp Kosher salt
• 2 tbs Extra virgin olive oil, divided
• 4 Portabella mushroom caps, stems and gills removed
• 4 large slices Country-style sourdough bread, cut in half
• ½ cup Sliced jarred roasted red peppers
• ½ cup Chopped tomatoes
• ¼ cup Crumbled feta cheese
• 2 tbs Chopped & pitted Kalamata olives
• 1 tbs Red wine vinegar
• ½ tsp Dried oregano
• 2 cups Loosely packed mixed baby salad greens

Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portabellas and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Servings: 4

Nutrition Facts