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1
Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
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2
Add soy sauce, sweetener and oil to bag, seal and shake well.
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3
Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
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4
Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
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5
Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
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6
Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
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7
Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
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8
To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
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9
Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
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10
On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.
