portobello mushroom burger.

yum, yum, YUM. this recipe is amazing & is so easy to throw together...the taste is beyond belief people!

i have been a vegetarian (i still love fish, so technically a "pescetarian", but whatever) for
 so many years now i have lost count, but i promise to anyone who eats meat that this is better than any hamburger- hands down.   the great thing about it is that i threw them in the oven (hello easy & quick!) and i'm more than sure they are even better on the grill.

recipe yields just 4 servings so adjust accordingly- here ya go

4 whole grain buns 
4 portobello mushrooms caps
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons olive oil

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices pepper jack cheese- you can also use provolone 

garlic mayo recipe-
 1/2 cup of mayo
2 tablespoons of minced garlic

Pre-heat oven to 450.
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Place mushrooms on greased cookie sheet. Bake for 10- 15 minutes. Add cheese to melt, let cool for a minute & place on buns. 

I added the garlic mayo, red onion, fresh baby spinach in place of lettuce, & tomato. Use whatever toppings you prefer.