4 large portabella mushroom caps, cleaned with stems removed

1 Tablespoon lemon juice

3 Tablespoons olive oil

2 Tablespoons Dried Parsley Flakes

1/2 teaspoon brown sugar

1 Tablespoon Smoked Tea Rub

2 teaspoons balsamic vinegar

4 slices Swiss cheese

2 cups fresh greens (lettuce, sprouts, spinach, etc.)

4 whole wheat buns

Tomato slices



  1.  In a small bowl, combine lemon juice, olive oil, Dried Parsley, brown sugar, balsamic vinegar and Smoked Tea Rub.
  2. Place mushrooms in a glass dish.  Do not overlap them.
  3. Brush mushroom tops with marinade.  Flip and brush remaining marinade on the other side.  Refrigerate for about 30 minutes.
  4. Preheat grill to medium high, indirect heat.
  5. Place mushrooms cap side up on clean, hot grill grates.  Close the grill and cook for about 5-6 minutes.
  6. Carefully flip the mushrooms cap side down and place equal amounts of spinach on each mushroom with a slice of cheese.  Close the grill and cook another 4-5 minutes or until cheese is melted.
  7. Toast the buns on the grill if desired and dress each burger on a bun with mustard, tomatoes, lettuce and onion.




Grilled Portabella Mushroom Burger