crusted portabella burgers

By Jody

Ingredients

• 2 egg whites
• 1 tbsp evoo
• 1/3 c dried bread crumbs
• 2 tbsp chili powder
• 4 portabella mushroom caps
• 4 sandwhich buns
• 1 c sour cream
• 2 tsp. minced canned chipotle chile in adobo sauce
• 1/4 c thinkly sliced red onion
• 1 c spinach leaves
• salt and pepper

Preparation

Step 1

In a bowl, beat egg and oil to blend. In another bowl, mix bread crumbs and chili powder.
preheat oven to 450. coat each mushroom cap with egg mixture, drain briefly, then coat with crumbs, shaking off excess. set caps, slightly seperated and with gill sides down on a baking sheet. lay bun halves, cut sides up, on another baking sheet.
bake portabellas until browned and flexible when pressed, about 20 minutes. about 3 minutes before portabellas are done, add buns to oven; bake until lightly toasted.
In a small bowl, mix sour cream and minced chipotle. spread mixture on cut sides of buns. layer onion and spinach on each bun bottom, top with portabella, add salt and pepper to taste and cover with bun top.