Portobello Burgers


  • 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


  • RS Alfalfa microgreens

  • RS Arugula microgreens

  • Avocado

  • Aged Cheddar


  • 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!