Have more backyard gatherings coming up but are sick of burgers and steaks? For your upcoming summer barbecue, consider serving this delicious vegetarian mushroom burger.

MOISTURE BURGER Mutton Burger Written by Foodieaholic Ingredients Remove stem from two portabella mushrooms with equal shapes. 32 ounces of baby spinach Fresh garlic, sliced, 2 tablespoons 4 pieces of drained, oil-marinated sundried tomatoes Extra virgin olive oil, 6 tablespoons (E.V.O.O.) 12 teaspoon sea salt 1/2 cup of soft goat cheese Lemon zest, grated, 14 tsp. Instructions {b} PREPARATION: {/b} 350°F oven preheat In a medium bowl, coat the mushrooms with 3 teaspoons of EVO, arrange them on a baking sheet, and bake for 10 minutes. Bakeware must be taken out of the oven and put aside. Use the leftover EVO to sauté the garlic in a 4-quart skillet until it is golden brown. Add the spinach and salt and continue to sauté on medium heat. Remove pan from heat after 3 to 4 minutes and set aside. {br} {b} TO PUT THE BURGER TOGETHER: {/b} The “burger buns” will be portabella mushrooms. Use one mushroom, the cap as a base, and fill the hollow part of the mushroom with spinach first. Fresh goat cheese and grated lemon zest should be added using a metal spoon. Finally, add the second mushroom on top. Serve the burger as you would any other burger, or use a knife and fork.

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