Mini Portobello Burgers

Mini Portobello Burgers

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Cal/Serv: 280
Yields: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

12 medium portobello mushrooms
2 small Italian eggplants
2 yellow squash
2 zucchini
1/2 tsp. Sea Salt
12 mini brioche buns or dinner rolls
1 1/2 tsp. sesame oil
1/2 tsp. sesame seeds
9 oz. Swiss cheese

Directions

  1. Heat grill or grill pan to medium-high heat.
  2. Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
  3. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.

 

(Photo and Recipe curtesy of Country Living)

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