Last night I made Agave Mustard Balsamic Vinaigrette Marinated Grilled Portobello Burgers for Shawn and I. A sandwich for Shawn and a salad for me. I cooked Shawn's portobello on the Foreman. He said it was good, a little sweet. I cut up the portobello mushroom before marinating then warmed it up on the skillet with an unripe avocado for around 10mins. Put it on top of spinach and 1/2 tomato. MMMM!!!