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Teriyaki Grilled Portobello Mushroom Sandwich
By Chef Ida Rodriguez

Teriyaki Grilled Portobello Mushroom Sandwich


2 medium Portobello Mushrooms
Teriyaki marinade, as needed
2 Kaiser Roll split
Mayonnaise, as needed
2/3 cup Organic Spinach leaves clean and cut into strips
1 medium Organic Tomato sliced


Remove mushroom stems; discard. Clean mushrooms; place in shallow dish. Pour 1/2 of the marinade over mushrooms; cover.

Refrigerate 1 hour to marinate. Remove mushrooms from marinade; discard marinade.

Place mushrooms on grill over medium-hot coals. Grill 10 minutes or until tender.

Spread the mayo on the rolls, then cover bottom halves with spinach and tomatoes; drizzle with remaining marinade.

Place hot mushrooms over tomatoes; cover with top halves of rolls. Cut in half to serve, if desired.