Grilled Portobello Mushroom Burgers

Ingredients

• 4 large Portobello mushrooms
• 0.25 cup Balsamic vinegar
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 2 teaspoons Fresh thyme
• 4 each Hamburger buns
• 4 cups Arugula
• 1 cup Roasted red peppers
• 0.25 cup Vegan mayo

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Gently wipe the 4 large Portobello mushrooms clean with a damp cloth and carefully twist off the stems. Discard the stems.
2. 2In a medium bowl, whisk together the 0.25 cup Balsamic vinegar, 2 tablespoons Olive oil, 2 cloves minced Garlic, and 2 teaspoons Fresh thyme until well combined.
3. 3Place the 4 large Portobello mushrooms into the bowl with the marinade. Turn them to coat evenly. Let them marinate for at least 15 minutes, turning them once halfway through.
4. 4Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
5. 5Place the marinated 4 large Portobello mushrooms, top-side down, onto the preheated grill. Grill for 5-7 minutes per side, until the mushrooms are tender and have grill marks. They should feel soft when gently pressed.
6. 6While the mushrooms are grilling, lightly toast the 4 each Hamburger buns on the grill for about 1-2 minutes, until they are warm and slightly browned.
7. 7To assemble the burgers, place a grilled Portobello mushroom on the bottom half of each of the 4 toasted Hamburger buns. Top each mushroom with a portion of the 4 cups Arugula, followed by some of the 1 cup Roasted red peppers. Finish by adding a dollop of the 0.25 cup Vegan mayo on top before placing the other half of the bun.

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