15 minutes or less for this delish recipe!

• Large portobella mushrooms
• 1 large onion
• 1 large tomato
• 1/4 cup mayonnaise
• 1 garlic clove
• 1 tbsp olive oil
• Buffalo mozzarella
• 5 oz baby spinach
• 1 pint of grape tomatoes
• salt and pepper to season

Directions:

1. Stem large portobello mushrooms; cut a large onion into think slices and brush both with olive oil on all sides. Sprinkle with salt and pepper. Grill or broil until tender about 10 minutes. With 1-2 minutes left on the timer, add a large slice of mozzarella to each portobella mashroom so it melts on top.
2. Meanwhile, puree a large, ripe tomato in a food processor, then add mayo and garlic and blend all together.
3. Once mushrooms are done, remove from oven. Place mixed greens and grape tomatoes on a plate and serve mushroom on top.  Drizzle tomato mayo dressing all over and enjoy!