A beefy, teriyaki-marinated and grilled
portobello mushroom makes the ultimate 'veggie' burger.
Grilled Portobello
Burger
6 large portobello mushroom caps
1/2 cup roasted garlic Teriyaki sauce - divided use
6 (1-ounce) slices part-skim mozzarella cheese
1/4 cup low-fat mayonnaise
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.
- Spread mayonnaise 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.
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