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Portobello Mushroom Burgers




Source of Recipe


Flyer in the mailbox


Recipe Introduction


NUMMY !!!!! Great party pleaser


List of Ingredients




4 portobello mushroom caps (4" or 10cm)
d'italiano rosemary crustini bun (Canadian)
baby spinach leaves
asiago cheese
1 teaspoon pesto sauce


Recipe



1. Preheat BBQ to medium-high.
2. Brush mushroom caps on both sides with olive oil.
3. Put mushroom caps stem side down on greased grill; cook with lid down, for 3-4 minutes.
4. Turn; sprinkle with salt and pepper.
5. Cook for 2-4 minutes, till tender.
6. Just before mushrooms are ready, split the buns; grill cut sides down, until lightly toasted.
7. Brush toasted side of bun each with pesto.
8. Pile 1/4 cup lightly packed baby spinach leaves on bottom half of each bun.
9. Top each with a mushroom cap, 2 tbsp asiago cheeese and 1 tomato slice.
10. Replace top of buns.