1tablespoonthyme leavesfresh or 2 teaspoons dried thyme
1teaspoondried oregano
kosher or sea saltto taste
black pepperfreshly ground
1 to 1 1/2poundsportobello mushroomsabout 8 cleaned and stems removed (see directions)
4hamburger bunswhole-wheat or whole-grain
1/2red onioncut into slices
8iceberg lettuce leaves
1tomatomedium ripe, cut into slices
Instructions
Spray the grates of the grill with canola oil cooking spray. Then, preheat to medium temperature.
Clean portabello mushroom caps by wiping with a damp paper towel.
Whisk together the oil, vinegar, garlic, herbs, and salt and pepper in a shallow, wide dish. Add the mushrooms, flipping to coat on both sides. Allow to marinate for 30 minutes and up to 8 hours.
Place portobello mushrooms on the grill. Cover and cook for 3 to 4 minutes. Flip, and cook for an additional 3 to 4 minutes on the other side. Portobellos should be tender.
STOVETOP METHOD
Heat a griddle to 400 degrees or a non-stick skillet to medium-high heat, cook mushrooms approximately 4 minutes per side or until tender and slightly browned.
Top each bun with the mushroom, followed by the onion, tomato, lettuce and condiments of choice. If you would like to add roasted bell peppers, see the video below.