Grilled Portobello Burger

Recipe from

Southern Living


6 large portobello mushroom caps
1/2 cup KIKKOMAN Roasted Garlic Teriyaki Marinade & Sauce
6 (1-ounce) part-skim mozzarella cheese slices
1/4 cup 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 mushroom caps, covered with grill lid, over medium-high heat (350° to 400°) 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.

September 1998
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