Portobello Mushroom Burger

Ingredients:
2 Large Portobello Mushroom Caps
3 Tbsp Balsamic Vinegar (no sugar added)
1 clove fresh garlic minced
2 Tsp Dried Basil
1 Tsp Dried Oregano
1/2 Tsp Ground Black Pepper
1 Large Tomato sliced
1 Avocado sliced
1 Cup Pea Shoots sprouts
1 Tbsp Yellow Mustard

Directions:

1. Slice the mushroom stems off (option to save for dressing) Slice about 1/2″ of the mushroom top off (as if slicing a bun).
2. Combine the balsamic, garlic, basil, oregano, and pepper in a small bowl and mix well.
3. Place the mushroom caps on a cookie sheet with foil and a little olive oil (to prevent sticking).
4. With a large spoon pour the marinade over each mushroom cap and let sit for about 10 mins.
5. Preheat the oven to 425 F.Bake the mushrooms for about 10 mins. Check and see if they are done – otherwise flip them and bake another 10 mins.
6. Place the bottom of the mushroom cap on a plate – add your choice of toppings and top with the top portion of the baked mushroom cap.