Makes 1 servings
1 portobello mushroom cap
1 teaspoon balsamic vinegar
2 teaspoons olive oil , divided
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 100% whole-wheat hamburger bun
1 teaspoon Dijon mustard
1/4 cup baby spinach leaves
2 tablespoons chopped roasted red pepper
With a paper towel , wipe mushroom cap clean and remove stem . Whisk together vinegar , olive oil , basil , salt and pepper . Brush olive oil mixture on both sides of mushroom cap . In a nonstick skillet , cook mushroom on medium-high heat on each side for 4 to 5 minutes until softened and browned . Remove mushroom and toast hamburger bun , cut side down , in same skillet for about 1 minute . To assemble 'burger' spresd mustard on inside top of bun . Place mushroom on bottom half of bun and top with spinach leaves and chopped roasted red pepper . Serve Hot .
An antioxidant-rich mushroom cap instead of ground beef creates a veggie-rich sandwich .