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1
Preheat oven to 425 degrees F. Spray a 9x13 baking dish with cooking spray.
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2
Place mushrooms (face down) and pepper slices in the dish.
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3
Combine olive oil and balsamic vinegar in a small bowl.
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4
Use a pastry brush to lightly brush the vegetables with the mixture.
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5
Sprinkle with vegetable seasoning (I used McCormicks).
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6
For the spread, in a oven-safe small dish, combine cherry tomatoes, basil, garlic and olive oil.
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7
Place the mushrooms-pepper mixture and the tomato mixture in oven.
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8
Bake for 1520 minutes, or until mushrooms soften.
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9
Flip peppers halfway through cooking.
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10
Remove both dishes from the oven and remove the mushrooms from the baking dish.
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11
Set aside the tomato mixture.
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12
Place oven on high broil.
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13
Place the peppers in the baking dish back into the oven on the top rack and allow to char slightly, about 23 minutes.
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14
If you would like to toast your buns, spray each with olive oil cooking spray and broil on the top rack until toasted slightly (watch carefully).
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15
To finish the spread, place the tomato mixture and goat cheese into a food processor.
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16
Process until pureed.
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17
To assemble the burgers, brush the bottom bun with 1 tablespoon goat cheese spread, then layer one mushroom, 2 slices roasted peppers, then spinach.
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18
Place 3 tablespoons caramelized red onion relish on the top bun and assemble.
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19
Nutrition info per 1 burger with toppings: 303 calories, 7 g fat, 14 g protein, 37 g carbohydrates, 7.5 g fiber
