As an easy and delicious alternative “burger”, the flavours and textures of this combination are irresistible. Simple to make and quick to cook on a stove-top or on a bar-b-que. Especially delicious served on a homemade Super Seed Bun.
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| Prep Time | 10 minutes |
| Cook Time | 5-6 minutes |
| Passive Time | 20-30 minutes |
| Servings |
people
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Ingredients
- 2 large portobello mushroom caps
Marinade
- 1/4 cup vinegar I used my Rosy Vinegar, but white wine vinegar would be great.
- 2 cloves minced garlic
- 1 Tablespoon olive oil
- 1 Tablespoon fresh herbs I used oregano and thyme but basil or savoury would also be good.
- 1 teaspoon dijon mustard
- 1/4 cup tamari
- salt and pepper to taste
Ingredients
Marinade
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Instructions
- Gently rinse your mushroom caps, removing the stem and carefully scraping out the gills.
- Mix all the marinade ingredients together in a small jar and shake to combine.
- Put the caps carefully into a large ziplock bag, and pour the marinade over them. Swirl to coat all sides. Let marinate for 20-30 minutes.
- Heat a grill pan or make a foil pan poked with holes for your bar-b-que. Cook for about 2-3 minutes per side on the stove. (A cast iron frying pan allows for great browning.) Serve immediately on a fresh bun with all your favourite toppings! Enjoy!
Recipe Notes
Enjoy these as a burger with all the fixin's or, if you are avoiding buns, they are great on a bed of greens! Add a crispy Carrot and Cumin Coleslaw for colour and crunch.
