Spinach Stuffed Portabella Mushroom Burgers

We love a nice burger as much as anyone. But, even at our house, these stuffed mushroom burgers are made to please. Filled with garlicky spinach and covered with melted cheese, you might find yourself wondering why you ever opted for a beef burger in the first place!

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Spinach Stuffed Portabella Mushroom Burgers

Mushrooms:
4 nicely sized portabella mushrooms
3 T balsamic vinegar
3 T red wine (whatever you're drinking tonight is fine)
1/4 cup tomato juice (we like ours spicy)
3 tsp Dijon mustard
1 1/2 T Cajun, Italian, or other seasoning blend

Filling:
2 T olive oil
10 oz fresh spinach leaves
4 cloves garlic, chopped
1/4 cup dried bread crumbs
1/4 tsp salt

4 slices cheddar or Swiss cheese (feta or bleu cheese is also awesome here)
4 hamburger-sized buns (we like sprouted grain buns)

Remove stems from portabella mushrooms, and scrape out black gills with a spoon. Place marinade ingredients in a bowl and whisk together. Pour over mushrooms and allow to marinate for about 20 minutes.

While your mushrooms are marinating, make your spinach filling.

In a medium skillet, heat the olive oil over medium heat. When hot, add garlic and saute just until starting to cook. Add spinach and toss until wilted -- 3-4 minutes at most. Add bread crumbs and salt. Toss until well combined. Set aside for stuffing your portabella burgers.

Preheat an outdoor grill to medium-high heat. Over indirect heat, grill the mushrooms cap-side-up for 4-5 minutes, or until nicely browned. Flip the mushrooms over and divide spinach filling equally among the four mushrooms. Grill for another 3-4 minutes or until beginning to brown and heat through. Add cheese, cover the grill, and allow to cook until cheese is melted.

Place each burger atop a nice, hearty bun, and enjoy!

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