Grilled Teriyaki Portobello Burgers with Smoked Gouda

Grilled Teriyaki Portobello Burgers with Smoked Gouda

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Prep:  40m  |  Cook:  10m  |  Total:  50m

Servings: 4



  • 1.
    Cut the stems off the portobello mushrooms and scrape out the gills.
  • 2.
    In a bowl or large resealable container, toss the mushrooms with 6 tablespoons of the Veri Veri Teriyaki sauce until thoroughly coated.
  • 3.
    Cover and marinate in the fridge for about 30 minutes.
  • 4.
    When the mushrooms are ready, discard any leftover marinade.
  • 5.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Grill the mushrooms for about 4 minutes on each side, until tender. Make sure to keep the grill covered as much as possible to ensure even cooking.
  • 2.
    Place a slice of smoked gouda on each mushroom.
  • 3.
    Cover and cook until cheese is melted.
  • 4.
    Toast the buns on the grill until golden brown.
  • 5.
    Remove and spread the remaining Veri Veri Teriyaki sauce on the bottom buns.
  • 6.
    Place one mushroom cap on each bun, and top with a piece of butter lettuce and pickled red onion (optional).
  • 7.
    Serve immediately.

Rated 5 out of 5 by from Yum! Yum! I added some of the marinade to onions and peppers and sautéed to put on top the mushroom instead of pickled onions and it was great! I love mushrooms and Soy Vay just gave it the extra kick!
Date published: 2016-08-18
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