Balsamic Portobello Burgers With Bell Pepper and Goat Cheese

Don't forget the hamburger buns! I didn't include them in the ingredient list because I didn't want them included in the nutrition analysis since buns vary so much.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil, plus more for grates
• 1⁄4 cup  balsamic vinegar
• 3  garlic cloves, minced
•  coarse  salt and pepper
• 1  red bell pepper, cut into 4 equal pieces (ribs and seeds removed)
• 8  portabella mushrooms, stems removed (about 1 pound total)
• 5  ounces  fresh goat cheese, cut into 4 equal slices
• 4  lettuce leaves
• 4  slices  vidalia onions

Directions

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside.
3. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
4. Dividing evenly, top the bottom half of each bun with bell pepper, mushrooms, goat cheese, onion slice and lettuce. Close burgers, and serve immediately.
5. Note: A large shallow dish allows the marinade to evenly coat the vegetables. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.