Portobello Mushroom Burgers

They’ll never miss the meat in these chili-marinated mushroom burgers with melted pepper-jack cheese!

1/32 Tbs. cup olive-+ oiland-vinegar salad dressing

1 tsp. chili powder

1/2 tsp. ground cumin

4 portobello mushrooms, stems removed

1/4 cup mayonnaise

4 slices (1 oz. each) pepper- Jack cheese

4 sandwich rolls, split

4 leaves lettuce

1/2 cup alfalfa sprouts

1 large tomato, cut into 8 slices 1 avocado, pitted, peeled, thinly sliced

In bowl, combine 1/3 cup salad dressing with 1/2 tsp. chili powder and cumin. Place mushroom caps on baking sheet; brush both sides of each cap with salad dressing mixture. Cover and let stand at room temperature for at least 1 hour.

Meanwhile, prepare the grill for direct-heat cooking. In bowl, combine mayonnaise with remaining 2 Tbs. salad dressing and 1/2 tsp. chili powder; cover and reserve.

Place mushroom caps stem side up on grill. Grill 5 minutes. Turn over; grill until cooked, 4-5 minutes.

Top mushrooms with cheese; cover. Grill until cheese is melted, about 1 minutes. Meanwhile, grill rolls split sides down until toasted, about 1 minute. Top bottom of each roll with lettuce, sprouts, mushroom, tomato slices and avocado slices. Top with mayonnaise mixture and roll tops.