5- to 6-inch portobello mushroom cap
Kikkoman Less Sodium Soy Sauce
garlic puree
vegetable oil
salt and pepper
provolone cheese
Soy Aioli:
3 1/2 cups mayonnaise
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup Dijon mustard
1 tablespoon garlic purée
Season 5- to 6-inch portobello mushroom cap with soy sauce, garlic puree, vegetable oil, salt and pepper. Grill, top with Provolone cheese. Sandwich in bun with Soy Aioli, roasted red bell pepper slices, lettuce and tomato slices.
To make Soy Aioli: Mix 3 1/2 cups mayonnaise, 1/4 cup soy sauce, 1/4 cup Dijon mustard and 1 tablespoon garlic purée. (Makes about 4 cups)
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
