1. Add canola oil through through lime juice to a blender and puree until smooth. 2. Arrange mushroom caps in a small, deep dish. 3. Pour the marinade overtop, cover and refrigerate 4 – 6 hours, turning caps over halfway through. 4. Heat a grill to medium-high. 5. Remove caps from the marinade and pat dry. 6. Place mushroom caps (gill side down) on the grill, cover and cook 4 minutes. 7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more. 8. Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half. 9. Serve with sweet potato fries and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
