Mushroom Marinade

• 2 Large Portobello Mushroom Caps

• 1/2 Cup Olive Oil

• 1/4 cup Balsamic Vinegar

• 2 Tablespoons Worcestershire Sauce

• 2 Cloves Minced Garlic

• 1 Tablespoon Dijon Mustard

• 1 Teaspoon Ground Thyme

• 1 Teaspoon Onion Powder

• 2 Sprigs Fresh Rosemary (substitute dried Optional)

• Salt and Pepper to taste

Other Ingredients

• 2 Burger Patties Or if going meatless I recommend adding buns

• Side of your choice - Our favorite is Sweet Potato fries

Directions

Wash Mushroom caps, trim off stem, and place them in a Large Ziploc bag.

Add all Marinade Ingredients to the bag. Seal and mix by rubbing or gently shaking the bag. Refrigerate marinade for 30 minutes to 1 hour prior to cooking.

Remove from the bag and cook in a covered pan or on a griddle if with a burger cover (a small metal bowl upside down works also) Cook for 3 minutes then flip and cook for an additional 3 minutes.

Remove Mushrooms and cover while you cook patties or toast buns.

Enjoy! We eat these burgers with a knife and fork since we usually have them without a bun. Fair warning, it’s a messy one, but a good one!