Epic Portobello Mushroom Burger Recipe | Grill, Stovetop or Oven

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil (extra virgin)
• 1 tsp dried oregano
• 2 large cloves garlic (minced)
• 1/2 tsp smoked paprika
• 1 tsp dried basil
• 4 hamburger buns
• 4 Portobello mushroom caps (large)
• 1 cup arugula
• 1/2 red onion (sliced)
• 4 slices vegan cheese (I used almond mozzarella)
• 1 fresh tomato
• 8 dill pickles (sliced)

Instructions

1. For the Marinade
2. In a medium bowl, whisk together balsamic vinegar, olive oil, garlic and spices.
3. Place mushroom caps smooth side down in large-rimmed platter or baking sheet. Pour marinade over mushrooms.
4. Using a basting brush, brush both sides of mushrooms with marinade making sure they are evenly coated. Cover and let sit for 15 minutes, re-basting both sides once during the process.
5. For the Mushroom Burgers
6. Preheat grill. Once mushroom caps have finished marinating, place mushrooms, cap side down, directly on grill. Grill until tender, approximately 5 minutes, being careful not to let them burn. If you choose to melt the cheese on the burger, add during the last minute of grilling.
7. Flip mushrooms once you see distinguished grill marks or they become tender. Grill for another 3-4 minutes, depending upon your grill, watching to ensure they don't burn. If you choose to add vegan cheese while mushrooms are still on the grill, do so during the last minute of cooking.
8. Remove, place on buns and top with vegan cheese, chipotle sauce, lettuce, tomato, pickle and onion. Serve immediately.