3 cloves garlic, unpeeled
1 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
3 large portobello mushroom caps, wiped of any dirt, washed and quickly dried
Crumbled goat cheese (enough to top 3 mushrooms)
Sliced red onion
Roasted red pepper
3 English muffins
Preheat the grill or grill pan. Preheat oven or toaster oven to 425 degrees.In a small bowl, toss the garlic cloves with 1 tablespoon of the olive oil and dash of salt. Wrap the garlic cloves in aluminum foil and place in center rack of the oven. Roast 20 to 25 minutes.
Once garlic is done and cool, in a pan, whisk together the balsamic with the 3/4 cup olive oil, & dijon. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Place mushroom caps in pan and toss to coat. Cover with plastic wrap and let marinate until the grill is hot. Once ready, place caps, stem side up, on the hottest part of the grill. Sprinkle with salt and pepper. Cook for 3 - 4 minutes on each side. When they have about a minute left, add the goat cheese to the stem side. Also add the English muffins to the grill to toast. Let cook for one minute and remove from grill. Assemble burger by stacking the mushroom, arugula, red onion and roasted red pepper atop the bottom piece of muffin. Place top and enjoy!