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Categories:Viewed: 48 - Published at: a year ago
Ingredients
- 2 Tablespoons Olive Oil
- 1/4 teaspoons Paprika
- 1/4 teaspoons Garlic Powder
- 1 pinch Salt
- 4 whole Portobello Mushrooms, Centers Scraped Out
- 2 cups Fresh Spinach, Chopped
- 5 leaves Basil, Minced
- 3/4 cups Shredded Mozzarella Cheese
- 4 whole English Muffins Or Hamburger Buns, Toasted
Method
- Light a grill over medium heat or heat a large skillet and coat with a little oil or cooking spray.
- Meanwhile, mix together 2 tablespoons of olive oil, paprika, garlic powder, and salt in a small bowl and set aside.
- Turn the portobellos upside down and scrape out the insides using a spoon.
- Rinse the mushrooms under cold water and pat with a paper towel to dry.
- Using a brush, coat the tops of mushrooms with olive oil mixture (I like to save some for a second coating) and place the portobellos top-down on the grill or in the skillet.
- Cook for about 5-7 minutes, until slightly juicy.
- Flip the burgers and cook the other side for about 2-3 minutes.
- As the mushrooms cook, chop the spinach into tiny pieces and mince the basil.
- Add the mozzarella to the spinach and combine with your fingers.
- Remove the portobellos from the heat and distribute the spinach/cheese mixture to cover the insides of each one.
- Add the basil, then top with remaining olive oil mixture if using.
- Place back on the grill or skillet face up and cook for another 5 minutes, or until mushrooms are evenly cooked and juicy and the cheese is melted.
- Meanwhile, toast the English muffins or hamburger buns and remove when lightly golden.
- Once done, remove the portobellos from the heat and place on top of one half of the English muffin or bun.
- Top with a sprinkle of sea salt and top half of the bun.
- Serve immediately and enjoy!
