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Grilled Portobello Burger

Yield Makes 6 servings


  • 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

How to Make It

  1. Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat; seal and let stand 20 minutes.

  2. 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.

  3. Spread mayonnaise on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted. Place mushrooms in buns, and serve immediately.