Stuffed Portobello Salmon Burger

Directions:

1. Marinate Mushroom in Italian Dressing for at least 1 hour, no more than 4 hours.
2. Preheat grill to medium
3. Chop parsley and Oregano into fine chop. 
4. Wrap herbs in paper towels and run under cold water. Squeeze water out of paper towel. Repeat a second time.
5. Mix herbs with 2 tbsp Parmesan Cheese to 1 cup of Parmesan mix with Ground Salmon, Lemon Pepper and squeeze of fresh lemon juice.
6. Fill mushroom cap with Salmon Mixture.
7. Place Mushroom on grill Salmon Side Down First.
8. Cook 3 minutes.
9. Turn 1/4 turn and cook another 3 minutes.
10. Flip and Grill cap side up first for 3 minutes. Turn 1/4 turn and cook until desired cooking temperature.
11. Turn cap 1/4 turn after 1.5 minutes.
12. Cook another 1.5 minutes or until done. Do not burn cap.
13. Butter bun and place on medium heat grill. Crisp bun and remove.
14. Place Cheese side up on bun.
15. Chiffonade Romaine, lightly oil, salt and pepper and put on grill in mound.
16. Toss Romaine to get light char.
17. Place atop Mushroom in a mound. Add sliced tomato and serve.