Ingredients
4 portobello mushrooms
1/4 c. sun-dried-tomato pesto
4 whole-grain hamburger buns
1 large ripe tomato
1 log fresh goat cheese
8 large fresh basil leaves
2 c. shredded carrots
1 small fennel bulb
1/2 c. fresh basil leaves
2 tsp. olive oil
1 1/2 tsp. cider vinegar
salt and pepper
Preparation
Step 1Prepare Portobello Burgers: Preheat toaster oven to 425 degrees F. Place portobellos on foil-lined toaster oven tray, rounded side up. Bake 14 minutes. Flip mushrooms; spread 1 tablespoon pesto evenly on each. Bake 10 minutes or until mushrooms are just tender.Step 2Meanwhile, prepare Carrot-Fennel Slaw: In large bowl, mix carrots, fennel, basil, oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined.Step 3Toast buns. Place 2 tomato slices on bottom of each bun. Top each with 1 portobello, 2 slices goat cheese, 2 basil leaves, and top of bun. Serve burgers with Carrot-Fennel Slaw.
