When these mushrooms are fresh they are as meaty as a regular burger and in some circles they are better. Heidi and I were at The Fresh Market (which the vegetables are so good), but we picked up a loaf of Asiago bread, which we turned into the bun. If you have Fresh Market or a food store which caters to higher end foodies these are the places to get great ideas for dinners. Just walk into the meat and poultry sections and see what they are doing and then add your own twist.
Ingredients
Asiago bread loaf
2 Portabella caps
½ cup of Rosenberg blue cheese
1 tbsp cilantro lime pesto
1-cup spinach
2 slices of romaine
Olive oil
Directions:
Take the gills out of the mushroom and rinse cap, after that is done drizzle olive oil into cap.
Cut loaf into pieces that will cover cap and cut through the middle so you have a top and bottom. Drizzle olive oil over bread.
Heat Grill over high heat. Once reached place cap bottom side down and cook for four minutes and flip. Lace blue cheese evenly throughout cap and turns down grill to low – med and cook for 6-7 minutes.
Heat a sauce pan over med- high heat and place 1 tbsp of olive oil in pan, Place spinach in pan and keep stirring for about two minutes or until wilted.
Place Buns on grill and toast oil side down for a minute. Once buns are done spread pesto on bottom side of buns and then add spinach and on top bun place lettuce and then mushroom cap
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