Recipe: Portobello Mushroom Burgers

Portobello Mushroom Burgers

Serves: 4

Ingredients

• 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 fresh garlic)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 large tomato, sliced
• 1 avocado, sliced
• 1 cup sprouts
• 1 tablespoon yellow mustard

Directions

1. Remove the stems from the mushroom caps. Slice about a half-inch off the mushroom top, as if you were slicing a bun. You’ll want to have four cap pieces, much like two buns split into four pieces.
2. Combine the vinegar, soy sauce, garlic, basil, oregano and pepper in a small bowl and mix well.
3. Preheat oven to 425 degrees F. Cover a baking sheet with raised edges with foil. Add a little oil and place mushrooms on pan.
4. Using a spoon, pour the vinegar mixture over each cap; let rest for 10 minutes. Bake for 10 minutes, check for doneness. If you prefer a less rigid mushroom texture, flip and cook another 5-10 minutes.
5. Plate the bottom of the mushroom cap on a plate, top with condiments of choice (tomato, mustard, etc.) and then place top of mushroom over the ingredients.
6. Make these on a grill! Heat grill to medium high. Using tinfoil, place the caps on it and add the quick marinade. Grill 2-3 minutes each side. Cook a little longer to make them softer.

Nutrition Facts per Serving:

Source: Avera Medical Group Integrative Medicine.