Open-Face Portobello Mushrrom Burgers with Goat Cheese and Roasted Red Pepper

Even MEAT (Editor included) eaters will love this sammie!!
(serves 4)

Mushrooms:
4 Portobello mushrooms, stems and gills* removed
2 cloves garlic, minced
2 T. chopped fresh thyme
3 T. EVOO
4 large slices roasted red pepper
5 oz. goat cheese block*, cut into 4 slices
2 T. Kerrygold butter
2 cups Panko* breadcrumbs
1/4 cup finely chopped parsley
Grated zest of 1 lemon

Assembly:
2 large onion* burger buns, halved
1&1/2 cups arugula leaves plus extra for garnish

Burgers: Preheat oven to 400. Place mushrooms in roasting pan; sprinkle with garlic and thyme. Drizzle with oil. Roast 10 mins. Place 1 slice pepper and 1 slice goat cheese on each mushroom. In a nonstick skillet, melt butter over med.-low heat. Add breadcrumbs, parsley, and lemon zest; cook, stirring until breadcrumbs just start to brown, about 3 mins. Spoon breadcrumb mixture over mushrooms. Return burgers to oven. Roast 5 mins. or until top is golden and cheese starts to melt.
Assembly: Toast buns under broiler. Top each bun half with arugula leaves and mushroom. Garnish with extra arugula and serve.

"Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you."

Have FUN and Happy Friday!!

Love,

MM