Stuffed (CNG) Portabella Mushroom Burgers

Ingredients:

• 4 large portobello mushrooms, stem and gills removed
• 1 cup pre-made pesto sauce (brand of choice or make your own!)
• 1/2 cup julienned sun-dried tomatoes with oil
• 1 cup shredded part-skim mozzarella cheese
• mayonnaise to taste
• 2 tablespoons canola oil
• 3/4 cup grated Parmesan cheese
• 1/2 cup Panko bread crumbs
• Salt and freshly ground black pepper
• 1 tomato, sliced
• 1 red onion, sliced

Directions:

1. Preheat the grill to medium heat
2. Wipe the mushrooms with a damp paper towel to clean and dry well.  Do not rinse under water.  Brush the tops of the mushrooms with canola oil and set aside.
3. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper to taste, and mix thoroughly.
4. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. 
5. Put on the grill and cook until cheese is melted, about 10 minutes.  
6. Transfer to a serving dish and serve immediately. Spread mayonnaise onto each bun and top with portobellos.  Serve with sliced onion, lettuce and tomato.

Enjoy!