Mini Portobello Burgers

1. 1

   Heat grill or grill pan to medium-high heat.

2. 2

   Trim the stems from the mushrooms.

3. 3

   Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds.

4. 4

   Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed about 10 minutes each side.

5. 5

   (Brush with oil as needed to prevent sticking.)

6. 6

   Transfer to a baking pan.

7. 7

   Heat broiler to low.

8. 8

   Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds.

9. 9

   Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves.

10. 10

    Top each with cheese and broil until cheese melts, about 1 minute.

11. 11

    Top with remaining seeded bun tops and serve hot.

12. 12

    Note: If you want to mix about 1/2 cup mayonnaise with 1-2 tbls.

13. 13

    sweet Thai chili sauce and slather on the buns.

* Per serving · 4 servings · Values may vary.

No additional tips available.