2 large portobello mushroom caps – the thicker the better!
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp dried basil
1/2 tsp dried oregano
1 clove of garlic – minced
Sea Salt and pepper to taste
Mix oil, vinegar and spices together in a small bowl. Turn caps stem side up and pour oil mixture evenly in both caps. Marinade for at least 15 min. Brush top of cap with oil and grill stem side up for ~ 5 – 7 min. Turn cap over and grill for another 5 – 7 min, until cap browns and softens. Serve on a vegan bun with avocado, tomato, greens and condiments of choice. For lighter version serve burger without the bun.
By Krissy Adams-Schofield, RD, BScAHN, PTS