A delicious and low calorie alternative to traditional burgers made with meat. These mushrooms have a hearty, meaty texture.

Four Large Portobello Mushroom Caps

Four Slices Of Part Skim Mozzarella Cheese

A Tablespoon Of Olive Oil

A Teaspoon Of Balsamic Vinegar

A Pinch Of Ground Black Pepper

1/4 Teaspoon Of Sea Salt

Place the mushrooms stem side up and evenly apply the balsamic vinegar and the olive oil to the gills. Note: the gills will soak up the vinegar and the olive oil. Season the gills with ground black pepper and sea salt.

Place the mushrooms stem side up on a hot gas or charcoal grill. Close the lid and cook for fifteen minutes. Do not turn the mushroons over once they are on the grill. After fifteen minutes, put the mozzarella cheese  directly on top of the gills.  Close the lid and cook the mushrooms for an additional five minutes or until the cheese is melted.

Serve on kaiser rolls. Garnish with tomato slices and/or roasted red peppers.