- 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 shoot sprouts
- 1 Tbsp. yellow mustard
Slice off mushroom stems (save for dressing if desired). Slice off about 1/2 of the mushroom cap (as if slicing a bun). Combine the balsamic vinegar, garlic, basil, oregano, and pepper in a small bowl and mix well.
Place both halves of all the mushroom caps on a cookie sheet lined with foil and add a little olive oil (to prevent sticking).
With a large spoon, pour the marinade over each mushroom cap and let sit for about 10 minutes.
Preheat the oven to 425°F. Bake mushrooms for about 10 minutes. Check to see if they are done—if not, flip them and bake another 10 minutes.
Place the bottom half of the mushroom cap on a plate.
Add your choice of toppings, and cover with the top half of the baked mushroom cap.