- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 Tbsp olive oil
- 2-3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- salt & pepper
- toppings: lettuce, tomato, red onion, provolone cheese, garlic sriracha aioli (recipe below)
Prepare mushrooms by twisting off stems and scraping off the gills using a spoon.
In a bowl, whisk together vinegar, oil, garlic, and spices.
Place mushrooms, smooth side down, into a 9x13" pan. Pour marinade over the mushrooms and allow to sit for 15 minutes, flipping every few minutes.
Over medium heat, preheat a grill pan (or cook outside on a grill). Grill mushrooms for 5-8 minutes per side (or until tender). Serve on a buttered and toasted bun with toppings of your choice!
Garlic Sriracha Aioli. Makes enough for four burgers
- 120 grams (1/2 cup) miracle whip
- 1 tsp granulated garlic
- 2 tsp lime juice
- 1 Tbsp sriracha
Whisk together ingredients then serve.
