Mediterranean Portobello Mushroom Caps - cooking recipe

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

Preparation

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