Recipe adapted from Red Gold Tomatoes. For more information, visit their website.
Set EGG for direct cooking at 400°F/204°C.
Combine olive oil pesto, salt & black pepper in a small bowl. Brush each mushroom cap with the oil mixture.
Grill mushroom caps, rounded side up, for about 4 minutes. While cooking combine bell pepper, ⅔of the Red Gold Tomatoes and spinach in a mixing bowl. Turn mushrooms over and fill with tomato mixture. Cover and grill for 3 more minutes. Place piece of cheese on each mushroom, covering tomatoes, and grill 1 to 2 minutes or until cheese is melted.
Place on a whole wheat bun that has been spread with Garlic Aioli.
Garlic Aioli recipe: mix ¼ cup low fat mayonnaise with remaining 1/3 of the Red Gold Tomatoes.
Makes 4 servings