# What You Need:
→ Mushrooms & Marinade
01 - 4 large portobello mushroom caps, stems removed and gills scraped
02 - 3 tbsp olive oil
03 - 2 tbsp balsamic vinegar
04 - 2 tsp soy sauce (or tamari for gluten-free)
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - ½ tsp smoked paprika
08 - Salt and black pepper, to taste
→ Burger Assembly
09 - 4 burger buns (use gluten-free if needed)
10 - 1 ripe avocado, sliced
11 - 4 slices tomato
12 - 4 leaves lettuce (romaine or iceberg)
13 - ½ red onion, thinly sliced
14 - 4 tbsp mayonnaise or vegan mayo
15 - 2 tsp Dijon mustard
# How To Make It:
01 - In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, oregano, smoked paprika, salt, and pepper.
02 - Brush the marinade over both sides of the portobello caps. Let them marinate for 10-15 minutes while you prepare the toppings and preheat your grill (or grill pan) to medium-high heat.
03 - Grill the mushrooms, cap side down first, for 4–5 minutes per side, until tender and slightly charred.
04 - Toast burger buns lightly on the grill, if desired.
05 - Spread mayonnaise and Dijon mustard on the bottom half of each bun. Layer with lettuce, grilled portobello, tomato slice, avocado slices, and red onion. Top with remaining bun half.
06 - Serve immediately with your favorite side dishes.
