“Recipe as e-mailed to me from the owners of the OLD TOWN pub in Steamboat Springs, Colorado.”
READY IN:
50mins
SERVES:
1
YIELD:
1 Burger
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stem, clean and marinate portobello cap in Italian dressing - marinate for approximately 1/2 hour.
  2. Saute 3/4-1 cup of spinach (per burger) with minced garlic (1 clove per burger).
  3. Grill the portobello cap 10 - 15 minutes (you can melt fresh mozzarella on the cap) & top with sauteed "garlicky" spinach.
  4. Add two slices of thick, juicy tomatoes.
  5. Toast a sourdough roll - assemble burger and Voila!

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