4 (about 1 lb.) fresh portobello mushroom caps
2 Tbsp. H-E-B Reserve Extra Virgin Olive Oil
4 slices H-E-B Natural Mozzarella Cheese
4 hamburger buns
1/2 c. mayonnaise
2 Tbsp. H-E-B Specialty Series Basil Pesto
1 jar H-E-B Roasted Red Peppers, drained
1 small bag H-E-B Baby Spinach Leaves
• salt and pepper, to taste
Discard 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.
Prepare 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.
In the meantime, toast buns. Combine mayonnaise and pesto; spread mixture over buns.
Place mushroom caps, red peppers and spinach between buns. Serve immediately.
No Nutritional Information Available