STUFFED PORTOBELLO MUSHROOM BURGER

from Big Green Egg

INGREDIENTS

  • 4 portobello mushroom caps, stem and gills removed

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon prepared basil pesto

  • Salt and black pepper to taste

  • 1 yellow bell pepper, diced

  • 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Garlic & Olive Oil, drained

  • 4 cups fresh spinach, chopped

  • 4 slices provolone cheese

  • 4 buns, whole wheat

INSTRUCTIONS

  • Set EGG for direct cooking at 400°F/204°C.

  • Combine olive oil pesto, salt & black pepper in a small bowl.  Brush each mushroom cap with the oil mixture.

  • Grill mushroom caps, rounded side up, for about 4 minutes.  While cooking combine bell pepper, ⅔of the Red Gold Tomatoes and spinach in a mixing bowl.  Turn mushrooms over and fill with tomato mixture.  Cover and grill for 3 more minutes.  Place piece of cheese on each mushroom, covering tomatoes, and grill 1 to 2 minutes or until cheese is melted.

  • Place on a whole wheat bun that has been spread with Garlic Aioli.

  • Garlic Aioli recipe: mix ¼ cup low fat mayonnaise with remaining 1/3 of the Red Gold Tomatoes.

  • Makes 4 servings