Mediterranean Portobello Mushroom Caps

Getting the most out of the perfect summer days is easier than you think. This recipe is one that shows you how to ditch prep-heavy staples and rely on simple, no-fuss meal ideas like this. With time on your side, you'll be able to truly savour summer. For a south-of-the-border variation, try topping the portobellos with Roadhouse Salsa, and finely shredded Tex-Mex Cheese Blend instead of Bruschette and mozzarella,.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 4  portabella mushrooms, cleaned, stems and gills removed
• 1⁄2 cup  Baby Spinach, tightly packed
• 1 (227 g) container roasted garlic, bruschetta topping
• 1  cup mozzarella cheese, finely shredded
• 3  tablespoons fresh basil, cut into fine strips
• 4  ciabatta  buns

Directions

1. Lightly oil grill and preheat barbecue to medium-high.
2. Place mushrooms, cap side down, on a cutting board, layer spinach, bruschetta and cheese on mushrooms.
3. Grill mushrooms with lid closed, until cheese is melted 2-5 minutes. Garnish with basil and serve on bun.