- 4 portobello mushrooms, stems on
- 2 teaspoons grill seasoning
- 2 tablespoons canola oil
- 1 tablespoon chopped garlic
- 2 teaspoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1/2 cup grated Cheddar
- 1/4 cup mayonnaise
- 4 hamburger buns, toasted
- 4 leaves romaine lettuce
- 1 tomato, sliced
Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.