Portobello Mushroom Sliders | Veggie Burger

• Produce

  • 1/2 tsp Basil, dried
  • 2 Garlic cloves
  • 8 Portobello mushrooms, small
  • 1/4 Tspdried thyme
  • 1 Your favourite greens

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 Hot sauce
  • 1 Marinade
  • 1 Mayo, Vegan egg-free

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 8 Slider buns, small

• Prepared

  • 1 Kimchi

• Other

  • ¼ tsp pepperTopping Suggestions (optional
  • ½ tspsalt
  • 1 Tbsp Vegan worchestershire

Found on theedgyveg.com

Description

Ingredients

• 8 small portobello mushrooms, or large cremini mushrooms wiped clean and stems removed
• 8 small slider buns
• Marinade
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp Vegan worchestershire
• 2 garlic cloves, minced, or ½ Tbsp garlic powder
• ½ tsp dried basil, or 1 Tbsp of fresh, chopped
• ¼ tspdried thyme
• ½ tspsalt
• ¼ tsp pepperTopping Suggestions (optional)
• Kimchi
• Vegan egg-free mayo
• Your favourite greens, I love argula
• Hot sauce

Directions

• Whisk olive oil, balsamic vinegar, garlic, basil, thyme, salt and pepper in a bowl until well combined.
• Pour mixture over mushroom caps in a plastic bag or bowl and let them marinade for 2-3 minutes, or overnight, flipping mushrooms over halfway through.
• Heat barbecue to medium-high heat and place mushrooms on grill, gill side up first.
• Let cook for 5-10 minutes on each side. The timing really depends on the heat available in your barbecue.
• When cooked and embellished with grill marks, remove from heat, place on the bun and garnish with your favourite toppings!