We don't miss meat at all

I'm not kidding! Tonight we had Garlic Maple Portobello Burgers that were so easy to make and to die for!! Of course, we skipped the cheese...
Here's the recipe, and a note about maple syrup:

When it comes to pure Maple Syrup, Grade B in no way denotes inferiority. The "B" stands for Black Amber, and indicates the syrup was made from sap tapped late in the maple sugaring season. Grade B maple syrup has a deeper color and more robust, complex maple flavor than the lighter grades, which makes it perfect for incorporating into savory recipes.

As a key ingredient in the marinade for these vegetarian portobello burgers, Grade B maple syrup provides a hint of earthy sweetness to balance the sharp garlic and salty tamari. Sweet potato friesmake a great accompaniment.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Ingredients:

• 4 large portobello mushrooms, stems removed.
• For the marinade:
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure Grade B maple syrup
• 1 tablespoon tamari
• 2 teaspoons rice vinegar
• 4 cloves of garlic, peeled and thinly sliced
• To assemble:
• 4 ciabatta rolls or whole-wheat burger buns, split
• 4 teaspoons Dijon mustard
• 2 ounces aged sharp white cheddar, sliced
• 1 small avocado, peeled, pitted, and sliced
• 1 medium tomato, sliced

Preparation:

Preheat the oven to 425º.

Lightly oil a medium roasting pan or baking dish large enough to hold the mushroom caps without crowding.

Gently clean the mushrooms with a brush or damp paper towel. Place them gill-side up into the baking dish.

Whisk together the oil, syrup, tamari, and vinegar. Stir in the garlic.

Spoon the marinade evenly over the mushroom caps, topping each with some of the garlic. Allow the mushrooms to marinate at room temperature for 10 to 15 minutes. (This is a good time to prep the sandwich fixings if you haven't already).

Place the baking dish with the mushrooms and marinade into the preheated oven and roast for about 15 minutes, or until the mushrooms are cooked through and appear juicy and sizzling.

While the mushrooms are roasting, spread the ciabatta or burger rolls with Dijon mustard. Divide the cheese evenly among the rolls. (If you prefer toasted rolls and melted cheese, place them on a baking sheet and pop them in the oven during the last few minutes that the mushrooms cook.)

Remove the mushrooms and rolls from the oven. Layer each roll with avocado, tomato slices, and a portobello cap. Enjoy!