Ingredients
4 Organic portobello mushrooms
1/4 cup Aceto balsamic vinegar
3 Tbsp olive oil
1 Tbsp garlic powder
Salt and pepper to taste
1 1/2 tsp paprika
1 medium red or white onion
Toppings
RS Alfalfa microgreens
RS Arugula microgreens
Avocado
Aged Cheddar
Instructions
In a small bowl, add oil, balsamic vinegar, garlic powder, paprika, salt, and pepper. Whisk to combine, then brush both sides of the mushrooms to distribute marinade. Flip back over to stem-side-up position. Set aside, uncovered at room temperature, to marinate (at least 30 minutes).
To caramelize onions, heat a large skillet over medium heat. Once hot, add 1-2 Tbsp avocado oil, the sliced onion, and a pinch of salt. Sauté, stirring frequently, until light golden brown and very soft. Remove from skillet and set aside.
Return the skillet to the stovetop. Once hot, add portobello mushrooms, only as many as will fit comfortably in the pan and sauté for about 3-6 minutes on each side, or until the mushrooms are deep golden brown on the edges and softened/reduced in size. While cooking, brush with any leftover marinade for extra flavour.
Placed the cooked mushrooms on an organic (or gluten-free) burger bun. Top with onions, avocado. aged cheddar, and RS Microgreens! Enjoy!