Portobello Shrimp Burgers

This is a tasty dinner that can be cooked up and ready to serve in a flash. We have prepared this recipe on a stovetop griddle as well as in the BBQ pit and both methods give excellent results.

Servings - 4

4 teaspoons butter
4 large portobello mushroom caps, remove stems
2 tablespoons olive oil (if using griddle)
24 shrimp (25-count) peeled and de-veined
4 slices beefsteak tomato 1/2-inch thick
4 slices large purple onion 1/4-inch thick
Red leaf lettuce
Caesar Delight Spritzer salad dressing  (made by Wish-Bone)
Mozzarella and Parmesan cheese
Salt, pepper, garlic powder

-Place one teaspoon butter inside each mushroom cap, salt and pepper to taste.
-Season shrimp, tomato and onion slices with salt, pepper and garlic powder.
-If using griddle, preheat to medium cooking temperature and coat with olive oil.
-For BBQ pit method, preheat pit to 300-degrees and coat cooking surface with PAM  
 High-Temperature Cooking Spray.
-Place portobellos on cooking surface, gill side up. Cook 4-min or until butter melts.
-Flip mushroom, cover with foil, cook 4-minutes.
-Place shrimp, tomato, and onion slices on griddle (or cooking sheet inside BBQ pit.) Cook shrimp until edges begin to brown just slightly, flip and continue cooking. (Hint: the shrimp will be cooked before your veggies, remove from griddle and place inside mushroom cap and cover with foil sheet, turning that side of griddle or grill off.)
-Place shrimp-filled mushroom cap on bed of red-leaf lettuce. Stack with onion and tomato slices. Spray with Caesar Delight Spritzer and top with grated Mozzarella and Parmesan cheese.

I love avocados so I added a few to the grill. Add whatever veggies you like to your stacked portobello burgers and let me know how they turn out.