Jamaican Jerk Porta-Burgers

• 12 cup canola oil
• 12 cup vegetable broth
• 1 large sweet onion, minced
• 2 green onions, minced
• 2 habanero peppers, seeded and minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon fresh thyme leave
• 6 garlic cloves, minced
• 14 cup red wine vinegar
• 2 tablespoons brown sugar
• 14 teaspoon nutmeg
• 14 teaspoon cinnamon
• 14 teaspoon ground cloves
• 2 teaspoons allspice
• 14 cup fresh lime juice
• 4 portabella mushroom caps, stems removed
• 4 slices monterey jack pepper cheese
• 4 slices ripe beefsteak tomatoes
• 14 cup chopped fresh green chili pepper
• 4 whole-grain rolls, sliced and toasted

1. Add canola oil through through lime juice to a blender and puree until smooth.
2. Arrange mushroom caps in a small, deep dish.
3. Pour the marinade overtop, cover and refrigerate 4 6 hours, turning caps over halfway through.
4. Heat a grill to medium-high.
5. Remove caps from the marinade and pat dry.
6. Place mushroom caps (gill side down) on the grill, cover and cook 4 minutes.
7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more.
8. Place 1 slice tomato on the bottom half of each roll.
9. Top with mushroom caps, then add 1 tbsp chilis to the top of each.
10. Top with remaining bun half.
11. Serve with sweet potato fries and enjoy!

canola oil, vegetable broth, sweet onion, green onions, peppers, fresh ginger, thyme, garlic, red wine vinegar, brown sugar, nutmeg, cinnamon, ground cloves, allspice, lime juice, portabella mushroom caps, pepper cheese, tomatoes, green chili pepper, rolls

Taken from www.food.com/recipe/jamaican-jerk-porta-burgers-465726 (may not work)