A delicious and hearty grilled portobello mushroom sandwich, perfect for a summer meal.
Clean the mushrooms using a damp cloth and remove their stems.
Cleaning mushrooms with a damp cloth preserves their texture and prevents them from becoming waterlogged.
In a mixing bowl, whisk together the balsamic vinegar, water, brown sugar, minced garlic, cayenne pepper, and olive oil.
Ensure the sugar is fully dissolved for a smooth marinade.
Place the mushrooms in a shallow dish and pour the marinade over them. Cover and refrigerate for 1 hour, turning once.
Turning the mushrooms halfway ensures even absorption of the marinade.
Preheat the grill to medium heat and lightly oil the grates.
Oiling the grates prevents the mushrooms from sticking.
Grill the mushrooms for 5 minutes on each side, basting with the marinade to keep them moist.
Basting during grilling enhances the flavor and prevents drying out.
Assemble the sandwich by placing a grilled mushroom on the bottom half of a bun, topping with lettuce and tomato, and covering with the top bun.
Toast the buns for added crunch and flavor.
Serve the sandwiches immediately and enjoy.
Serve with a side of your choice, like sweet potato fries or a salad.
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