Ingredients:
4 whole portabella mushrooms
For the marinade:
1/4 cup good quality balsamic vinegar
2 tbsp extra virgin olive oil
3 cloves garlic minced
1 tbsp italian herbs (dried, paste, or freshly chopped)
1 tsp sriracha
1 tsp honey
salt and pepper to taste
Toppings:
sliced tomato
fresh arugula
sliced red onion
cheese (use vegan cheese to keep recipe vegan)
whole wheat buns (I made my own using a whole wheat brioche bun recipe from pinterest, but they were subpar otherwise I would link the recipe)
ripe avocado
dijon mustard
Method:
Remove the stems from your portabellas by squeezing and twisting. Rinse each mushroom thoroughly. Pat to dry with a paper towel (try to get as much moisture off as you can).
In a bowl or measuring cup, mix together all the ingredients of the marinade together with a whisk or fork.
Place mushrooms in a shallow dish that is large enough for them all to lay out flat. Pour the marinade over top of each mushroom. Using a brush, make sure the tops are evenly coated with the marinade. Flip the mushrooms over and pour the rest of the marinade brushing the "gills" to make sure every inch of the portabellas are covered in the marinade. Set aside to soak for 30 minutes to an hour (or you can prepare them a day before and leave them to marinate in the fridge overnight).
After they have marinated for a while, heat up your grill (if you have one, unfortunately I do not) or a large pan on medium high heat. Coat pan with a small amount of olive oil. Place your "burgers" in the pan and allow to cook for about 8-10 minutes per side. I like to cover my pan so that they cook through and get a nice meaty texture. Every so so often press down with a spatula to flatten them out a bit. After a few minutes on each side, brush some of the leftover marinade on top.
When they have just a few minutes left to cook, place a slice of cheese on top of each mushroom and cover. When the cheese is nice and melty, remove from the pan. Serve on a toasted bun with all the fixins your heart desires. Enjoy :)
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