- 4 Portobello mushrooms, stems removed
- 3/4 cup sake
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- juice of one lemon
- 4 crusty rolls
- 1/2 cup watercress
- grilled yellow and bell peppers (optional)
- vegan mayo (optional)
Mix all marinade ingredients together. Place mushrooms (gills up) on baking sheet. Gently spoon marinade over mushrooms every 10 minutes for a half hour.
Using a grill brush, grease up your grill with olive oil. Preheat with medium or high heat.
Place mushrooms (gills up) on grill. Close lid and let mushrooms grill for about 5 minutes, lifting the lid to baste with marinade every few minutes. For cross-hatched grill marks, turn mushrooms 90 degrees and cook for about 3 more minutes.
Flip mushrooms over and cook for 3 minutes. Grill times may vary, so gently press where stems used to be. Once they’re soft and juicy, remove from heat and let rest for a few minutes. If using peppers, baste peppers with olive oil before grilling.
Arrange sandwich with watercress, peppers and mayo (if using). Enjoy!