Servings: 4
INGREDIENTS
4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tablespoons olive oil
1 tbsp chopped rosemary
1-1/2 tsp vegetable stock
4 thick slices red onion
Thinly sliced parmesan cheese
4 thin slices tomato
1/2 avocado, sliced thin
baby spinach
4 buns
METHOD
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, vegetable stock seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times. Heat the pan over medium heat. When hot, brush the pan with oil. Place the mushrooms in the pan, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
By Anza Fischer
