- 2 medium portobello mushroom caps
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- 1 clove garlic minced
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/4 tsp sea salt
- 1/4 tsp cayenne pepper
- 2 sprouted grain buns
Remove the stems from the mushrooms, clean off with a damp paper towel.
Add marinade ingredients to a small bowl and whisk together.
Add the mushroom caps and coat with the marinade. Let sit for 30 minutes, making sure to toss them in the marinade every 10 minutes.
Preheat a pan over medium heat, grill the caps for 4 to 5 minutes per side, under tender.
OPTIONAL TOPPINGS: onions, avocado slices, lettuce, sliced tomato, other veggies, etc.