6 whole wheat buns
1 large tomato
6 Tbsp Daiya
3 Tbsp Ketchup
1 medium onion
1 large clove garlic
1tbsp olive oil
1/2 tsp salt
6 medium portabello mushroom caps (8oz total)
1/4 c balsamic vinegar
1 Tbsp Dijon mustard
1 tsp basil
1/2 tsp black pepper
Place Mushrooms gill side up in dish.
Combine vinegar, mustard, basil & pepper and pour over mushrooms. Refrigerate for at least two hours.
Mince Onions and Garlic and fry in Olive oil until translucent.
Grill Mushroom for 4 minutes each side, then melt 1 Tbsp daiya on top of each.
Slice Tomato
Serve mushrooms, sliced tomatoes and onion mixture on buns with Ketchup.
Makes 6. 250 calories each
