Mozzarella Portobello Burgers with Spinach & Basil

Light a grill over medium heat or heat a large skillet and coat with a little oil or cooking spray. Meanwhile, mix together 2 tablespoons of olive oil, paprika, garlic powder, and salt in a small bowl and set aside.

Turn the portobellos upside down and scrape out the insides using a spoon. Rinse the mushrooms under cold water and pat with a paper towel to dry.

Using a brush, coat the tops of mushrooms with olive oil mixture (I like to save some for a second coating) and place the portobellos top-down on the grill or in the skillet. Cook for about 5-7 minutes, until slightly juicy. Flip the burgers and cook the other side for about 2-3 minutes.

As the mushrooms cook, chop the spinach into tiny pieces and mince the basil. Add the mozzarella to the spinach and combine with your fingers. Remove the portobellos from the heat and distribute the spinach/cheese mixture to cover the insides of each one. Add the basil, then top with remaining olive oil mixture if using. Place back on the grill or skillet face up and cook for another 5 minutes, or until mushrooms are evenly cooked and juicy and the cheese is melted.

Meanwhile, toast the English muffins or hamburger buns and remove when lightly golden. Once done, remove the portobellos from the heat and place on top of one half of the English muffin or bun. Top with a sprinkle of sea salt and top half of the bun. Serve immediately and enjoy!