Teriyaki Mushroom Burgers

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
8	large	Portobello mushroom caps -- stems and gills removed
3	tablespoons	low sodium soy sauce
3	tablespoons	sherry
2	tablespoons	olive oil
2	tablespoons	pineapple juice
1	teaspoon	five-spice powder
1	tablespoon	dark brown sugar -- packed
1	clove	garlic -- minced
1	teaspoon	ginger root -- minced
1	small	red onion -- cut into 4 slices
4	slices	pineapple
4		hamburger buns -- low calorie
4	slices	Monterey Jack cheese
4		lettuce leaves

Mix soy sauce, sherry, olive oil, pineapple juice, five-spice powder, brown sugar, garlic, and ginger root together.

Place mushrooms in shallow dish smooth side up and pour marinade over them. Let stand and room temperature turning mushrooms twice.

Heat grill or grill pan to medium high.

Grill mushrooms gill side down for 5 to 6 minutes.

Turn mushrooms over and grill on smooth side for 5 to 6 minutes.

Grill red onion and pineapple with mushrooms until grill marks form.

In the last couple of minutes before cooking add cheese to four of the mushrooms and toast buns.

Place mushroom cap with cheese in a bun and top with cap without cheese, pineapple, lettuce, and red onion.

Notes: Brush mushrooms caps with marinade every couple of minutes. You can also brush the buns with the marinade before grilling them.

Makes 4 servings

Per Serving: 917 Calories; 45g Fat (42.1% calories from fat); 40g Protein; 99g Carbohydrate; 12g Dietary Fiber; 101mg Cholesterol; 1265mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 3 1/2 Vegetable; 4 Fruit; 6 Fat; 0 Other Carbohydrates.