Rice Free Portobello Mushroom Burgers

Total time47 min

Prep time15 min

Cook time12 min

4.8

(3)

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Ingredients

4 servings

For the mushrooms

4 large portobello mushroom caps (about 4–5 inches wide), stems removed and gills scraped
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp dried oregano
½ tsp salt

For serving

4 burger buns
4 leaves butter lettuce
1 medium carrot, shaved into thin ribbons with a vegetable peeler
4 oz fresh mozzarella (fior di latte), sliced (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a small bowl, whisk together the olive oil, apple cider vinegar, thyme, rosemary, oregano, and salt until combined.
2
Place the portobello caps gill-side up on a rimmed plate or shallow dish. Brush the marinade generously over both sides of each cap, then let them sit at room temperature for 20 minutes.

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