Spinach and Havarti Stuffed Portobello Mushrooms

Instructions

1. Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
2. Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate 30 min.
3. Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 min.
4. The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.
5. Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.