Portobello Mushroom "Burger" with Peppers and Fresh Mozz!

Served with a baked sweet potato

Meatless Mondays.  It's a thing.  And for a gal who would rather eat veggies, it's a great excuse to have some fun with vegetable main dishes.

This is what we had for dinner last night, and I'm so glad I saw those mushroom caps at the grocery store on Sunday!  All said, this took about 30 minutes to make, and most of that was waiting for the peppers and onions to cook down and caramelize.

Portobello Mushroom "Burger" 
Serves 3

3 portobello Mushroom Caps
1 red pepper (med/large), finely chopped
1/2 white onion, finely chopped
1 cup baby arugula
3 English muffins, toasted
1/4 cup balsamic vinegar
3 slices fresh mozzarella (1/4 thick)
Olive Oil
Salt and pepper to taste

Lay mushrooms stem side up on a plate.  Drizzle with olive oil, and sprinkle with salt and pepper.  Set aside.

Heat pan over medium heat.  Add a tablespoon of olive oil, peppers, and onions when pan is hot.  Sprinkle with salt and pepper, cover.  Cook for 10-15 minutes over medium heat, stirring occasionally, until they begin to caramelize.  Move from pan into bowl; set aside.

Put mushrooms in pan, stem side down, with balsamic vinegar over medium heat.  Cover and cook for 5-7 minutes.  Flip mushrooms, cover, and cook for an additional 3-5 minutes until tender.

In the pan, spoon peppers and onions on the stem side of mushroom.  Top with cheese, and cover until cheese melts slightly.

Serve on a toasted bun (or English muffin) with 1/3 cup of baby arugula.