Marinated grilled portobello caps topped with avocado, tomato, lettuce and tangy sauce for a hearty vegetarian main.
# What You'll Need:
→ Mushrooms & Marinade
01 - 4 large portobello mushroom caps, stems removed and gills scraped
02 - 3 tablespoons extra-virgin olive oil
03 - 2 tablespoons balsamic vinegar
04 - 2 teaspoons soy sauce (or tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - Kosher salt and freshly ground black pepper, to taste
→ Burger Assembly
09 - 4 burger buns (use gluten-free buns if required)
10 - 1 ripe avocado, peeled, pitted and sliced
11 - 4 tomato slices
12 - 4 large lettuce leaves (romaine or iceberg)
13 - 1/2 red onion, thinly sliced
14 - 4 tablespoons mayonnaise or vegan mayonnaise
15 - 2 teaspoons Dijon mustard
# Directions:
01 - In a small bowl whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, dried oregano, smoked paprika, and a pinch of salt and pepper until emulsified.
02 - Brush the marinade liberally over both sides of the portobello caps; place them in a shallow dish or resealable bag and let rest at room temperature for 10–15 minutes to absorb flavor.
03 - Preheat a grill or grill pan to medium-high heat so it reaches approximately 400°F (204°C); oil the grates or pan lightly to prevent sticking.
04 - Place mushrooms cap-side down on the hot grill and cook 4–5 minutes per side, basting with remaining marinade once, until tender and lightly charred.
05 - Lightly toast the burger buns on the grill if desired. Spread mayonnaise and Dijon mustard on the bottom half of each bun.
06 - Layer lettuce, a grilled portobello cap, a tomato slice, avocado slices and red onion on each prepared bun base; crown with the top bun and serve immediately.
