Remove the mushroom stems with a knife. Use a spoon to scrape the gills from the caps that will be stuffed. Season.
In a bowl, combine chevre, sundried tomatoes, shallot and basil. Adjust seasoning.
Stuff mushroom caps with mixture.
Preheat barbecue to medium or oven to 350°F (180°C).
Cook 15 - 20 minutes.
In each bun, put some spinach and a slice of tomato and add stuffed Portobello cap
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