Portabella Veggie Burger Mushroom Melts
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
Preheat oven 350 degrees. Clean mushroom caps by gently twisting off stem and using a spoon to remove the inside. Press one Franklin Farms Veggie Burger into the bottom of each mushroom cap and place in a lightly greased baking dish. In 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. Bake for 15 minutes and top with roasted red pepper relish (optional). Enjoy!