Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 tablespoon thyme leaves (fresh or 2 teaspoons dried thyme)
  • 1 teaspoon dried oregano
  • kosher or sea salt (to taste)
  • black pepper (freshly ground)
  • 1 to 1 1/2 pounds portobello mushrooms (about 8 cleaned and stems removed (see directions))
  • 4 hamburger buns (whole-wheat or whole-grain)
  • 1/2 red onion (cut into slices)
  • 8 iceberg lettuce leaves
  • 1 tomato (medium ripe, cut into slices)

Instruction

  • Spray the grates of the grill with canola oil cooking spray. Then, preheat to medium temperature.
  • Clean portabello mushroom caps by wiping with a damp paper towel.
  • Whisk together the oil, vinegar, garlic, herbs, and salt and pepper in a shallow, wide dish. Add the mushrooms, flipping to coat on both sides. Allow to marinate for 30 minutes and up to 8 hours.
  • Place portobello mushrooms on the grill. Cover and cook for 3 to 4 minutes. Flip, and cook for an additional 3 to 4 minutes on the other side. Portobellos should be tender.