Portabella Mushroom Burgers

1. Preheat BBQ to medium-high.

2. Brush mushroom caps on both sides with olive oil.

3. Put mushroom caps stem side down on greased grill; cook with lid down, for 3-4 minutes.

4. Turn; sprinkle with salt and pepper.

5. Cook for 2-4 minutes, till tender.

6. Just before mushrooms are ready, split the buns; grill cut sides down, until lightly toasted.

7. Brush toasted side of bun each with pesto.

8. Pile 1/4 cup lightly packed baby spinach leaves on bottom half of each bun.

9. Top each with a mushroom cap, 2 tbsp asiago cheese and 1 tomato slice.

10. Replace top of buns.

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Nutrient	Quantity
Total fats	1.974 g
Protein	0.5161 g
Carbohydrates	0.5297 g
Energy	21.945 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0805 g
Water	2.0464 g
Calcium, Ca	16.065 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0011 g
Lutein + zeaxanthin	65.205 g
Fiber, total dietary	0.0945 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0004 g
Fatty acids, total saturated 22:0	0.0035 g
Carotene, beta	48.2475 g
Niacin	0.0275 mg
Vitamin A, RAE	4.0425 g
Fatty acids, total trans-polyenoic	0.0138 g
Riboflavin	0.0376 mg
Fatty acids, total polyunsaturated 15:0	0.0034 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0666 g
Fatty acids, total saturated 20:1	0.0151 g
Sodium, Na	31.6575 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0163 g
Total lipid (fat)	1.974 g
Manganese, Mn	0.0308 mg
Fatty acids, total saturated 16:0	0.2188 g
Fatty acids, total polyunsaturated 16:1 t	0.0009 g
Fatty acids, total saturated 8:0	0.0032 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2511 g
Fatty acids, total polyunsaturated 18:2 CLAs	0.0022 g
Fatty acids, total polyunsaturated 18:1 t	0.0061 g
Sugars, total	0.3323 g
Fatty acids, total saturated 10:0	0.008 g
Fatty acids, total saturated 18:0	0.0696 g
Fatty acids, total saturated 20:4 undifferentiated	0.005 g
Vitamin B-6	0.007 mg
Ash	0.1838 g
Fatty acids, total saturated 18:1 undifferentiated	1.1254 g
Pantothenic acid	0.0892 mg
Fatty acids, total polyunsaturated 22:1 c	0.0002 g
Copper, Cu	0.0042 mg
Thiamin	0.0089 mg
Iron, Fe	0.0299 mg
Carbohydrate, by difference	0.5297 g
Phosphorus, P	14.3325 mg
Folate, total	0.84 g
Tocopherol, gamma	0.367 mg
Fatty acids, total saturated 4:0	0.0065 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0005 g
Fatty acids, total saturated 18:2 undifferentiated	0.2562 g
Glucose (dextrose)	0.0121 g
Fatty acids, total saturated 14:0	0.0304 g
Zinc, Zn	0.0698 mg
Tocopherol, delta	0.01 mg
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	0.3437 g
Fatty acids, total saturated 14:1	0.003 g
Fatty acids, total polyunsaturated 17:1	0.0019 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0029 g
Fatty acids, total trans-polyenoic 18:3i	0.0109 g
Vitamin A, IU	81.06 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Fatty acids, total polyunsaturated 16:1 c	0.0153 g
Galactose	0.0079 g
Fatty acids, total polyunsaturated 18:1 c	1.1193 g
Fatty acids, total saturated 20:0	0.0087 g
Fatty acids, total saturated 6:0	0.0052 g
Starch	0.1155 g
Lactose	0.3118 g
Vitamin K (phylloquinone)	7.9328 g
Fatty acids, total saturated	0.3712 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.003 g
Fatty acids, total monounsaturated	1.1631 g
Folate, food	0.84 g
Fatty acids, total polyunsaturated 17:0	0.0027 g
Fatty acids, total polyunsaturated 24:0	0.0018 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0001 g
Cryptoxanthin, beta	0.84 g
Vitamin E (alpha-tocopherol)	0.3817 mg
Fatty acids, total trans	0.0209 g
Fatty acids, total trans-monoenoic	0.0071 g
Magnesium, Mg	2.4675 mg
Potassium, K	29.4 mg
Fatty acids, total polyunsaturated 24:1 c	0.0011 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Pesto sauce	1 teaspoon	21.945	0.5297	1.974
Tomato	0 slices	0	0	0
salt pepper	0	0	0	0
baby spinach leaf	0	0	0	0
asiago cheese	0	0	0	0
portabella mushroom	4	0	0	0
rosemary crustini	0	0	0	0