Portobello Burger

• 3 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 6 portobello mushrooms, cleaned
• 6 brioche or gluten-free buns, sliced in half
• 6 slices beefsteak tomato
• 6 slices red onion
• Butter lettuce leaves, for serving
• Suggested toppings: mustard, mayonnaise and ketchup

1. Put the olive oil and balsamic vinegar in a pitcher.
2. Add the basil, parsley, thyme, salt and pepper and whisk together.
3. Pour the mixture into a resealable plastic bag.
4. Add the mushrooms, seal the bag and toss around to coat.
5. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
6. When ready to cook, heat a grill or grill pan to medium high.
7. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side.
8. Toast the buns cut-side down until golden, a couple of minutes.
9. Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

olive oil, balsamic vinegar, basil, parsley, thyme, kosher salt, ground black pepper, portobello mushrooms, buns, tomato, red onion, butter, toppings

Taken from www.foodnetwork.com/recipes/portobello-burger.html (may not work)