Categories: Burgers, Sandwiches, Wraps

Ingredients

• 4 English muffins
• 2 Tbsp. shredded mozzarella cheese
• 1 avocado, sliced
• 16 fresh basil leaves
• thinly sliced red onion
• 2 cups arugula
• 6 tsp. olive oil, divided use
• 2 tsp. balsamic vinegar
• 4 large Portobello mushroom caps
• coarse salt and pepper

Directions

1. Cut the English muffins in halve lengthwise, and toast. Transfer to a plate, cut-side up. Immediately sprinkle each top half with 2 Tbsp. shredded mozzarella cheese.
2. On each bottom half, arrange 1/4 of the avocado slices, 4 fresh basil leaves and thinly sliced red onion.
3. Toss arugula and 4 tsp. olive oil, balsamic vinegar; set aside.
4. Brush rounded side of mushroom caps with remaining olive oil; sprinkle gill side with coarse salt and pepper. Heat a large skillet on medium-high. Cover and cook mushrooms, gill-side up, 3 minutes. Reduce to medium heat; turn, cover and cook mushrooms 3 more minutes or until cooked through. Place gill-side up on bottom muffin halves. Top with sliced tomatoes and the dressed arugula. Add muffin top and serve.

Email to a friend | Print this recipe | Back