Portobello Cheeseburgers

• 2 Tbs. Bragg Liquid Aminos
• 2 Tbs. red wine
• 4 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
• 1 tsp. Dijon mustard
• 18 tsp. freshly ground black pepper
• 8 large portobello mushrooms, stemmed, gills removed
• 1 medium onion, cut into 4 rings
• 4 oz. garlic-herb goat cheese

1. Whisk together Liquid Aminos, wine, 1 Tbs.
2. oil from tomatoes, mustard, pepper, and 1/2 cup water in bowl.
3. Pour over mushrooms, and let marinate 10 minutes.
4. Drain.
5. Heat grill or grill pan over medium heat.
6. Grill mushrooms bottom side down 4 minutes; grill onion rings 5 minutes.
7. Transfer mushrooms to platter bottom side up.
8. Fill each of 4 mushrooms with 1 onion ring, 1 tomato, and 1 oz.
9. cheese.
10. Top with remaining 4 mushrooms.
11. Secure with toothpicks.
12. Grill burgers 10 minutes more, turning once, or until cooked through.
13. Remove toothpicks.

bragg liquid, red wine, oil, mustard, freshly ground black pepper, portobello mushrooms, onion, garlic

Taken from www.vegetariantimes.com/recipe/portobello-cheeseburgers/ (may not work)