These Portabella Mushroom Melts are stuffed with a Franklin Farms Portabella Veggie Burger and topped with a cheesy, spinach topping!
4 Franklin Farms Portabella Veggie Burgers
4 Large Portabella mushroom caps; cleaned and trimmed
4 oz Cream cheese, softened
4 Tablespoons frozen spinach; thawed and well drained
2 Tablespoons mayonnaise
¼ Cup crumbled feta cheese
¼ Teaspoon garlic powder
1/8 Teaspoon crushed red pepper flakes
Salt & pepper to taste
1Preheat oven 350 degrees.
2Clean mushroom caps by gently twisting off stem and using a spoon to remove the gills. Trim the edges with culinary scissors or paring knife.
3Press one Franklin Farms veggie burger into the bottom of each mushroom cap and place in a light greased baking dish.
4In a medium bowl, combine all other ingredients and mix well. Refrigerate for 10 minutes. Divide cheese mixture into 4 equal servings. Gently roll each into a patty that is slightly smaller than the veggie burger. Place one cheese patty on top of each veggie burger.
5Bake for 15 minutes and top with roasted red pepper relish.