Ingredients

• 4 large portobello mushroom caps, stems removed — $6.00
• 4 burger buns — $2.50
• 1 tablespoon oil — $0.20
• 1 tablespoon soy sauce — $0.15
• 1 tablespoon balsamic vinegar — $0.30
• 1/2 teaspoon garlic powder — $0.05
• 1/2 teaspoon paprika — $0.05
• 1/4 teaspoon black pepper — $0.05
• 4 lettuce leaves — $0.80
• 1 tomato, sliced — $0.80
• 1/2 onion, sliced thin — $0.40
• Optional: mustard, vegan mayo, or pickles — $1.00

Estimated ingredient total: $12.30 to $13.30
Displayed planning estimate: $16.80

Detailed Instructions

1. Wipe the portobello mushrooms clean with a damp paper towel and remove the stems.
2. In a shallow bowl, whisk together the oil, soy sauce, balsamic vinegar, garlic powder, paprika, and black pepper.
3. Place the mushroom caps in the marinade and turn them so both sides are coated.
4. Let them sit for 10 minutes while you prep the toppings.
5. Slice the tomato and onion, wash the lettuce, and set out any condiments.
6. Heat a skillet or grill pan over medium heat.
7. Cook the mushrooms for 5 to 6 minutes per side until tender and deeply browned.
8. Toast the burger buns lightly if desired.
9. Assemble the burgers with lettuce, tomato, onion, the cooked mushroom caps, and any optional condiments.
10. Serve warm.

Helpful Notes

• Portobello caps shrink as they cook, so large mushrooms work best.
• These are also good with roasted potatoes on the side.
• A grill pan gives them a stronger burger-style feel.

Price Note