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1
Light a grill over medium heat or heat a large skillet and coat with a little oil or cooking spray.
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2
Meanwhile, mix together 2 tablespoons of olive oil, paprika, garlic powder, and salt in a small bowl and set aside.
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3
Turn the portobellos upside down and scrape out the insides using a spoon.
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4
Rinse the mushrooms under cold water and pat with a paper towel to dry.
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5
Using a brush, coat the tops of mushrooms with olive oil mixture (I like to save some for a second coating) and place the portobellos top-down on the grill or in the skillet.
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6
Cook for about 5-7 minutes, until slightly juicy.
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7
Flip the burgers and cook the other side for about 2-3 minutes.
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8
As the mushrooms cook, chop the spinach into tiny pieces and mince the basil.
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9
Add the mozzarella to the spinach and combine with your fingers.
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10
Remove the portobellos from the heat and distribute the spinach/cheese mixture to cover the insides of each one.
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11
Add the basil, then top with remaining olive oil mixture if using.
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12
Place back on the grill or skillet face up and cook for another 5 minutes, or until mushrooms are evenly cooked and juicy and the cheese is melted.
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13
Meanwhile, toast the English muffins or hamburger buns and remove when lightly golden.
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14
Once done, remove the portobellos from the heat and place on top of one half of the English muffin or bun.
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15
Top with a sprinkle of sea salt and top half of the bun.
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16
Serve immediately and enjoy!
