Cornbread Stuffed Mushroom Burger

Steps

• 1

  Clean and de-stem two large portabella mushrooms. Using a spoon, scoop out a bit of the inside of the mushroom and save for the filling.
• 2

  Prepare cornbread stuffing and mix in the leftover mushroom pieces, fresh chives, and shredded, sharp provolone cheese.
• 3

  Drizzle mushroom caps with olive oil, some salt and pepper and fill with stuffing mixture.
• 4

  Over medium-high heat, grill mushrooms until warmed through and top with remaining provolone cheese; remove from grill when melted.
• 5

  Serve with hamburger buns and toppings.