2 lbs sweet potatoes, cut into wedges (about 4 medium sweet potatoes)
2 tbsp canola oil
1 clove garlic, minced
1/4 tsp each salt and freshly ground pepper
Sweet Potato Wedges
Preheat grill to medium-high; grease grate well. Pierce sweet potatoes with fork. Microwave on high for 8 to 10 minutes or until fork-tender. Cut each potato into 6 wedges. Toss with canola oil, garlic, salt and pepper. Grill potatoes, turning, for 5 to 6 minutes or until lightly charred and tender.
Mix 2 tbsp of the Blue Dragon Honey Teriyaki Stir Fry Sauce with mayonnaise; set aside.
Marinate mushrooms, onion and red pepper in remaining sauce and garlic for 15 minutes. Remove from sauce.
Grill red onion and peppers over medium-high heat for 3 to 4 minutes per side or until grill marked and tender. Grill mushrooms for 8 to 10 minutes or until tender, frequently turning and basting with Stir Fry sauce. Top with cheese in the last minute of cooking.
Assemble Portobello burgers in buns with lettuce, red pepper and red onion. Serve with Sweet Potato Wedges and Honey Teriyaki Mayonnaise.