A delicious vegetarian twist on traditional burgers, these ones feature seasoned portobello mushrooms grilled until tender and juicy, then topped with Sargento® 5 Cheese Italian slices and artichokes.
4 large portobello mushrooms
3 tbsp olive oil
1 clove garlic, minced
1 tsp each lemon zest and juice
1/2 tsp dried oregano
1/4 tsp each salt and pepper
4 slices Sargento® 5 Cheese Italian
4 burger buns, split and toasted
1/4 cup mayonnaise
1 cup loosely packed baby spinach
1/2 cup drained sliced jarred artichokes
Preheat grill to medium-high heat; lightly grease grate. Remove stems and gills from mushrooms; wipe caps clean. In small bowl, combine olive oil, garlic, lemon zest and juice, oregano, salt and pepper; brush all over mushrooms.
Grill mushrooms, turning once, for 8 to 10 minutes or until tender and lightly charred. Top each mushroom with 1 slice cheese; cook for about 1 minute or just until cheese is melted.
Spread buns with mayonnaise; layer spinach, artichokes and mushrooms over bottoms of buns. Cap with tops of buns.