Balsamic Marinated Portobello Mushroom Burgers

Carnivore or not, there is a meaty satisfaction in a bite of this burger! Mushrooms are very absorbent, so all the flavours added to these portobellos soak right in, serving it right to your taste buds. Fun-gus facts! Mushrooms are more closely related to animals than plants! And the largest living organism on the planet is a fungus covering more than 2,000 acres!

INGREDIENTS

• 4 portobello mushrooms
• 1/4 c. balsamic vinegar
• 1 tbsp. soy sauce
• 3/4 tsp. sea salt
• 1 tsp. freshly minced thyme
• 1 tsp. freshly minced rosemary
• 3 tbsp. olive oil
• 1 tsp. minced garlic
• 1/4 tsp. black pepper
• 4 burger buns
• sliced pickles
• sliced tomatoes 
• sliced red onions
• greens
• mayo
• mustard

INSTRUCTIONS

Preheat oven to 400°F. Mix the balsamic vinegar, soy sauce, sea salt, minced thyme and rosemary, olive oil, garlic, sea salt and black pepper in a bowl, then set aside. Rinse and dry the portobello mushrooms and chop enough off the stem off so that they can lay fully flat top side up. Find a dish just wide enough to allow all four mushrooms to lay fully flat. Lay them top side up on this dish and then slowly pour all the liquid on the caps, rubbing it in. Everything that falls into the dish will soak in, too. 

Marinate for 30 minutes then transfer the portobellos gills side up to a parchment-lined baking dish. Divvy the remaining liquid from the dish into the gills of the portobellos. Bake for 15 minutes then flip to top side up and bake for five more minutes. While they’re in the oven, prepare the burger toppings. The portobello patties are ready to go straight to the burger buns once they’re out of the oven!