Roasted Portobello Burger with Goat Cheese and Arugula
2 large portobello mushroom caps, stem removed
2 tbsp olive oil
1/4 tsp garlic powder
4 oz. goat cheese
1 shallot, minced
1 tbsp fresh lemon juice
1/4 tsp Celtic sea salt
1/2 tsp freshly-ground black pepper
1-2 cups arugula
Ezekiel sprouted grain burger buns or gluten-free wraps such as Sunfood coconut wraps
Preheat oven to 375º F. Place mushrooms face-up on a parchment-lined baking sheet. Drizzle oil and sprinkle garlic powder evenly over two caps. Roast for 20 minutes, turing halfway through.
Mix goat cheese, lemon juice and seasonings in a small bowl and set aside. Toast buns open-face in oven for last few minutes of mushroom cooking time. Remove buns and mushrooms; spread goat cheese on bottom bun, add arugula, top with mushrooms, spread goat on top of bun and enjoy.