Portobello Mushroom Burgers

On the weekends I love a sandwich for lunch and burgers are one of my favorites. There is no denying that I think Gardein Frozen Burgers are the best vegan patties on the market. But sometimes I don't want a processed burger regardless of how good it is, that's when I turn to Portobello mushrooms. I cooked these on a grill pan on the indoor stove but feel free to throw them on the outdoor grill, just keep on eye on them.

• 2 portobello mushroom caps
• 2 tablespoons balsamic vinegar
• 1 tablespoons low sodium soy sauce
• 1 tablespoon olive oil
• 2 teaspoons Montreal Steak Seasoning
• 2 thick slices red onion
• Daiya cheese shreds, I used cheddar
• 2 slices tomato
• 1/2 avocado, sliced thin
• letttuce, spinach, romaine, whatever you have on hand
• 2 buns, I prefer whole-wheat but didn't have them

In a large bowl large enough to hold your mushrooms, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.

Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat a grill pan over medium heat. Spray the pan lightly with oil. Cook the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

While the mushrooms cook, grill the onions about 1 minute on each side and top the mushrooms with cheese.

To serve, place the greens you chose and the grilled portobello mushrooms on the bottom bun and top with the grilled onions, sliced tomato and avocado.

This is a juicy burger, so be sure to lean over that saucer and have plenty of napkins handy.