Are you looking to spice up your grilling game? What better option than Portobello Mushroom Burgers to eat on a gorgeous summer night? I chose to get a little creative with this recipe… I excluded the bun and made the dish full on gluten-free and all veggies! And well what do you know… it turned out just the way I imagined I wanted it to. This is a great recipe to impress company – simple and very few ingredients that create a beautiful dish.
Portobello Mushroom Burgers [Vegan]
- 2 large portobello mushroom caps
- 3 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce or gluten-free tamari
- 1 teaspoon roasted garlic flakes (or option for fresh garlic)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 large tomato, sliced
- 1 avocado, sliced
- 1 cup pea shoots, sprouts
- 1 tablespoon yellow mustard
- Slice the mushroom stems off (option to save for dressing) Slice about 1/2 inch of the mushroom top off (as if slicing a bun).
- Combine the balsamic, soy sauce or tamari, garlic, basil, oregano and pepper in a small bowl and mix well.
- Place the mushroom caps on a cookie sheet with foil and a little coconut oil (to prevent sticking).
- With a large spoon pour the marinade over each mushroom cap and let sit for about 10 minutes.
- Preheat the oven to 425°F.
- Bake the mushrooms for about 10 minutes. Check and see if they are don - otherwise flip them and bake another 10 minutes. I used a conventional oven and only cooked them 10 minutes on one side and they were all done.
- Place the bottom of the mushroom cap on a plate - add your choice of toppings and top with the top portion of the baked mushroom cap.