Portobello Mushroom Burger

This is a must for your cleanse diet to remind you what protein tasted like when you eat the Portobello Mushroom Burger


  • 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.

Translate »