Cluck 'n Moo Caprese Burger Stuffed Portabella Mushrooms

Sometimes I want the taste of a burger, but don't want the heaviness of 80/20 ground beef. The folks over at Cluck 'n Moo have created a very tasty product that is a blend of chicken and grass-fed beef, ground into a product with a whopping 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. Give this product a try, you will not know that you are eating a beef and chicken mix and will certainly not be disappointed in the flavor of the blend. After trying it myself, I am hooked on Cluck 'n Moo!

Cluck 'n Moo Caprese Burger Stuffed Portabella Mushrooms
by Tonda

1 pound Cluck 'n Moo Ground
2 Tablespoons chopped fresh basil
3 Tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon ground pepper
3 large portabella mushroom caps
Drizzle olive oil
1 large tomato, sliced
Drizzle balsamic vinegar
6 slices fresh mozzarella cheese
3 Tablespoons pesto

Preheat grill to medium-high heat. Add basil, Parmesan cheese, garlic and ground pepper to the Cluck 'n Moo mix. Mix well to evenly distribute the spices and cheese. Clean out the gills from the portabella mushrooms. Add a drizzle of olive oil to the outside of the mushroom caps and rub to cover the mushrooms. Flip over and stuff the meat mix in the mushrooms, patting down to form a patty inside. Grill for approximately 15 minutes, or until you reach an internal temperature of 165°F. Add a slice of tomato and drizzle with Balsamic vinegar. Cover with two slices of mozzarella cheese. Grill for an additional 5 minutes to melt the cheese. Top with pesto and serve with a fresh side salad.