Portabella mushroom sandwiches ares a great alternative to calorie-laden burgers. Good for you and good to eat! I love the red wine vinegar in the marinade – although balsamic vinegar works well, too.

Ingredients

Marinade

• ¼ cup soy sauce
• ¼ cup extra virgin olive oil
• ½ cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 3 minced garlic cloves
• 1 teaspoon parsley flakes
• Salt and fresh ground pepper to taste 

2 large portabella mushrooms

2 sandwich buns (onion ones are great)

2 slices of smoked gouda cheese

½ roasted red pepper

Mix all of the marinade ingredients together with a whisk and soak mushroom caps for 10 minutes (do not marinate much longer because the bellas will get soggy.)

While the mushrooms marinate, roast the red pepper over a hot grill until the skin is charred on both sides. Place in a small baggie and seal it for 10 minutes or so – this makes the charred skin easy to flake off, leaving a wonderful roasted pepper underneath.

Grill the mushrooms approximately 3 minutes per side. Add the cheese, grill until it is melted. I like to lightly grill the buns as well. Serve with your choice of toppings. I like sliced avocado, onions, roasted red pepper, and mayo.

I serve this with a tossed salad of mixed greens, tomatoes, cucumbers, onions, etc. with Annie’s Shiitake Sesame dressing.