Grilled Portobello Burger
A beefy, roasted garlic teriyaki-marinated and grilled portobello mushroom cap makes one great tasting veggie burger.
6 large portobello mushroom caps
1/2 cup roasted garlic Teriyaki sauce - divided use
6 (1-ounce) slices part-skim mozzarella cheese
Olive oil, as needed
6 sourdough buns or rolls, split
- Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat; seal and let stand 20 minutes.
- Grill, covered with grill lid, over medium-high heat (350°F to 400°F | 175°C to 205°C) 2 minutes on each side. Top with cheese, and grill 2 minutes.
- Brush olive oil on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted.
- Place mushrooms in buns, and serve immediately.
Makes 6 servings.