Spicy portobello mushroom burgers are one of our favorite meat-free dinners! We love both Hot Garlic and Hot Ginger in this recipe!
Makes 2 Burgers
2 portobello mushrooms
2 TBS Hot Garlic or Hot Ginger (we love both with this recipe so whichever you prefer!)
1 TBS olive oil
1 TBS soy sauce
1 TBS balsamic vinegar
Spices to taste (Use whatever your favorite spices are, we use about ~1 tsp each of):
Toppings as desired: Tomato, avocado, ketchup, more hot sauce, spinach, onion, cheese… whatever your heart desires!
First, make the marinade. In a bowl big enough to fit both mushrooms, combine hot sauce, soy sauce, balsamic, oil, and spices.
Place washed mushroom caps in and evenly coat with marinade. Let sit in marinade for 10 minutes, then flip mushrooms and let sit for another 10 minutes.
Heat cast iron pan over medium heat either on the grill or stovetop (or other pan if stovetop). Coat pan with oil.
Place mushrooms on pan, about 5 minutes a side until tender. As it is cooking, brush on additional marinade.
If wanted, add sliced onions into pan for the last 2 minutes. (You can also add cheese at this point to melt on top of the mushrooms).
Dress as desired & enjoy!