Grilled Portobello Burger

Ingredients

• 0.3 cup mayonnaise 
• 6 ounce part-skim mozzarella cheese 
• 6 large portobello mushroom caps 
• 0.5 cup kikkoman roasted garlic teriyaki marinade & sauce 
• 6  sourdough buns split

Equipment

• grill
• ziploc bags

Directions

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 40
3. minutes on each side. Top with cheese, and grill 2 minutes.
4. Spread mayonnaise on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted.
5. Place mushrooms in buns, and serve immediately.