We’ve done these for years on the grill out doors. Tonight, I decided to do them indoors, setting out to pan fry or oven bake them. But, the notion struck me, “What about the George Foreman grill?” This is every bit as good as those we cooked outdoors.
2 Portobello mushroom caps, trimmed and cleaned
tomato, lettuce, mustard, mayo, etc.
Rub caps with olive oil. Turn caps gill side up and drizzle with a bit of oil and a bit of wine. Sprinkle with seasonings.
Place in Foreman grill (gill side up), and cook for at least 10 minutes. Remove to plate; top with cheese.
Serve on buns dressed as desired. Have fun.