4 portobello mushrooms, stems removed

1 tub (325g) Longo’s Seven Grain Salad

1 Longo’s Enriched Coop Large Egg

1/4 cup Longo’s Italian Seasoned Bread Crumbs

1 tub (142g) Longo’s Organic Arugula and Baby Spinach Blend

Using small spoon, remove gills from portobello mushroom caps. Toss caps with 2 tbsp Longo’s Essentials 100% Pure Canola Oil and 1/2 tsp each salt and pepper. Place caps, cup side up, on baking sheet; set aside.

Combine grain salad, egg and bread crumbs in bowl until well combined. Divide filling among mushroom caps.

Preheat grill to medium heat. Lightly spray grill with Longo’s 100% Canola Cooking Spray. Place mushroom caps directly on grill and cook for about 12 minutes or until they are tender and filling is light golden on top.

Toss arugula and baby spinach blend with 2 tbsp Longo’s Essentials 100% Pure Canola Oil and 1/2 tsp each salt and pepper. Divide among plates and top each with a mushroom cap to serve.

Tip: Try changing up the filling by using Longo’s Curried Couscous Salad instead.