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GRILLED PORTOBELLO BURGER


Yield: Makes 6 servings

Ingredients
• 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
 

Directions
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.
 

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