Fungus-Amungus Burger
- 12oz can beer
- 2 Tbsp canned vegetable broth
- 3 Tbsp light teriyaki sauce
- 4 large portobello mushroom caps, brushed
- 3 minced garlic cloves
- 1 Tbsp chopped fresh rosemary
- 2 Tbsp olive oil
- 2 tsp toasted sesame oil
- 1/2 tsp ground black pepper
- 4 whole wheat hamburger buns
Pour a little beer (2 to 3 Tbsp) into a ziplock bag and mix in everything else except the mushrooms and buns. Drink the rest of the beer before it gets warm. Drop the shrooms into the bag. Seal the bag, and turn it over a few times to coat the shroom. Refrigerate for 1-8 hours. Fire up your grill to medium. Once the fire is ready, debag the shrooms and grill them grill-side up for 5-8 minutes, puring on 1/2 of the marinade, until the bottoms are brown. Turn, then cook for about 5 minutes more, basting with the remaining marinade, until the centers are tender when poked. Slap 'em on buns.
Makes 4 burgers.
From _A Man, A Can, A Grill_