He took a portobello mushroom top, brushed it with a mixture of soy sauce, garlic, and sesame oil, and then threw it on the grill for 5-7 minutes. When it was done he topped it with pineapple and a slice of muenster cheese.Of course the boys weren't interested in these 'burgers', but Jay and I thought they were delicious and filling. Plus, it made me feel as if I was part of the meat eating in-crowd that is my family.
Note: Jay says when you are grilling these, it's best to do it open side down for most of the time. That way you lose a lot of the excess moisture. Otherwise your shroom will be a bit too juicy and will destroy your bun. Now you know.