4(about 1 lb.)fresh portobello mushroom caps,
2Tbsp.H-E-B Reserve Extra Virgin Olive Oil,
4slicesH-E-B Natural Mozzarella Cheese,
2Tbsp.H-E-B Specialty Series Basil Pesto,
1jarH-E-B Roasted Red Peppers, drained,
1small bagH-E-B Baby Spinach Leaves,
•salt and pepper, to taste,
1Discard stems from mushrooms. Scrape gills from underneath mushroom caps with a spoon. Drizzle oil generously over both sides of mushrooms; season with salt and pepper.
2Prepare charcoal fire or gas grill (grill grate should be clean and well-oiled). Grill mushrooms over medium-high heat 5 to 7 minutes per side or until tender. Top with cheese slices and close grill briefly to melt cheese.
3In the meantime, toast buns. Combine mayonnaise and pesto; spread mixture over buns.
4Place mushroom caps, red peppers and spinach between buns. Serve immediately.
No Nutritional Information Available