Grilled Tempeh Portobello Cap Salad

Grilled Tempeh Portobello Cap Salad

Ingredients

Instructions

  1. Remove portobello cap stems and chop. Spray 2 large portobello mushroom caps with oil to coat. Place top down on the broiler rack. Brush caps liberally with marinade. Put remainder aside. Broil for about 10 minutes on top rack, until tender.
  2. While broiler is heating up, sauté a package of smoky tempeh strips with the chopped cap stems, with oil. Add the rest of the marinade. Add teriyaki sauce, hoisin sauce, mirin and sriracha sauce to taste. Cook until caramelized. Set aside.
  3. Make Daya's Favorite Salad.
  4. When mushroom caps are cooked, take out of broiler and spoon tempeh mixture on to cover. Sprinkle mozzarella cheese on top of tempeh mixture and place back under broiler to melt.
  5. When done, place cooked mushroom caps on top of two large plates of Daya's Salad.
  6. Enjoy!