By Keith Hubner

November 21, 2016

  • Prep: 30 mins
  • Cook: 5 mins


2 large portobello mushroom caps

3 Tablespoons balsamic vinegar

1 Tablespoon low-sodium soy sauce or gluten-free tamari

1 teaspoon roasted garlic flakes (or option for fresh garlic)

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 large tomato (sliced)

1 avocado (sliced)

1 cup pea shoots (sprouts)

1 Tablespoon yellow mustard


1Slice the mushroom stems off (option to save for dressing) Slice about 1/2 inch of the mushroom top off (as if slicing a bun).

2Combine the balsamic, soy sauce or tamari, garlic, basil, oregano and pepper in a small bowl and mix well.

3Place the mushroom caps on a cookie sheet with foil and a little coconut oil (to prevent sticking).

4With a large spoon pour the marinade over each mushroom cap and let sit for about 10 minutes.

5Preheat the oven to 425 degrees Farenheit.

6Bake the mushrooms for about 10 minutes. Check and see if they are done – otherwise flip them and bake another 10 minutes. ** I used a conventional oven and only cooked them 10 minutes on one side and they were all done. **

7Place the bottom of the mushroom cap on a plate – add your choice of toppings and top with the top portion of the baked mushroom cap.


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