Teriyaki Portobello Burger

1 cup Consorzio California Teriyaki Marinade
1/4 cup fresh basil, chopped
2 Tbsp. Consorzio Dipping Oil
2 Tbsp. fresh shallots, minced
2 Tbsp. lemon juice
4 fresh portobello mushrooms (about 1/4 lb. each), stems trimmed and hand wiped with a wet paper towel to remove dirt
Butter leaf lettuce
2 roasted red peppers, whole
Blue cheese crumbles
Caramelized red onions
Salt & pepper (to taste)
8 slices grilled sourdough bread

1. Combine Consorzio California Teriyaki Marinade, Dipping Oil, lemon juice, basil, salt, pepper, and shallots into a bowl. Whisk with a fork.
2. Marinate mushrooms in mixture for 30 minutes or longer.
3. Grill mushrooms for 15-20 minutes until slightly tender.
4. Place grilled bread on plate open faced. From bottom up, place bed of butter leaf lettuce, grilled mushrooms, red pepper, and caramelized onions.
5. Add grilled mushrooms. Garnish heavily with crumbled blue cheese.
6. Make into sandwich, slice, serve and enjoy!