Healthy and delicious bison burgers dressed to perfection.
2 portabello mushrooms, washed and stems removed
3/4 pound ground bison, patted into two burgers
2 tablespoons pesto
2 slices Swiss cheese
2 thin slices tomato
Preheat oven to 250 degrees. Heat a little olive oil in a skillet and fry portabellos, turning, until tender. Transfer to pan and put in oven to keep warm.
Fry bison burgers just until well done, but not overcooked. Spread one tablespoon pesto over each, top with a slice of Swiss cheese, cover with foil and cook one more minute, or until cheese is melted.
To serve: Place a slice of tomato on each mushroom and top with bison burger. Serves 2.