Portobello burgers

By polloazul

Ingredients

• 2 Portobello Mushrooms
• 1 clove garlic, minced
• 1/2 cup water
• 1 tsp Dijon mustard
• 1 Tbsp red wine vinegar
• 1/2 tsp thyme
• 1/2 tsp oregano
• 3 Tbsp olive oil
• 3/4 tsp Worcestershire sauce
• 1 tsp canola oil
• Brie cheese, sliced
• red leaf lettuce
• heirloom tomatoes, sliced
• 1/2 an avocado, sliced
• red onion, thinly sliced
• mayonnaise
• Dijon mustard

Details

Servings 2

Preparation

Step 1

1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.
3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.
6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.