Soy Vay®

Prep

• 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.

Cook

• 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.