Portabella Mushroom Burgers

• 4 portabella mushrooms, stems removed (4-inch or 10cm)
• d'italiano rosemary crustini hot dog bun (Canadian)
• baby spinach leaves
• asiago cheese
• 1 teaspoon pesto sauce
• tomatoes, slices
• salt and pepper
• olive oil

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 cheese and 1 tomato slice.
10. Replace top of buns.

portabella mushrooms, ditaliano rosemary, baby spinach, asiago cheese, pesto sauce, tomatoes, salt, olive oil

Taken from www.food.com/recipe/portabella-mushroom-burgers-64342 (may not work)