Jerk-Spiced Portobello Burgers - Recipe

Inspired by Vegan Planet, by Robin Robertson

What a welcome way to heat up your summer foods. The
magic of these burgers is in the combination of spices: Jamaican jerk
really sizzles!

2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly-grated nutmeg
4 large Portobello mushrooms, stems removed
2 tablespoons extra-virgin olive oil

Mix the spices in a small bowl. Coat the mushroom caps with 2 tablespoons
of the oil, then coat evenly with spice mixture. Grill over medium-hot
fire until done, about 5 minutes per side, or pan-fry in about 2
tablespoons extra-virgin olive oil, about 5 minutes per side, until done.
Serve on toasted burger buns, or on top of rice.
Serves 4.

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