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Burgers, BBQ & Grilling
2 tbsp low sodium soy sauce
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp Gewürzhaus Melbourne Coffee Meat Rub
4 Portobello mushroom caps
4 Swiss cheese slices
4 crusty burger rolls
Approximatley 150b baby spinach
1 red onion, thinly sliced
1 tomato, sliced
1 avocado, sliced
In a large bowl, mix together soy sauce, balsamic vinegar, olive oil and Melbourne Coffee Meat Rub.
Place the mushroom caps in the bowl and evenly coat. Once coated, cover with cling wrap and leave to marinate for 30 minutes at room temperature.
Grill mushrooms on medium heat on your BBQ, in a skillet or in your oven grill.
Grill for 5 - 7 minutes on each side or until tender, frequently basting with the reserved marinade.
Top the mushrooms with Swiss cheese during the last minute of cooking.
To finish, place baby spinach and Portobello mushrooms on the bun with sliced tomato, sliced onion and avocado.
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