(serves 1)

Ingredients

• 2 large organic portobello mushroom caps
• 3 tbsp balsamic vinegar
• 1 tbsp gluten free tamari
• 1 tsp chopped fresh garlic
• 2 tsp fresh basil, chopped
• 1 tbsp sesame seeds (optional)
• 1 large organic tomato (heirloom works really well)
• 1 small avocado, sliced
• ½ cup broccoli sprouts or pea shoot sprouts
• 1 tbsp organic yellow mustard or Dijon mustard
• *You can add any toppings of choice

Directions

Preheat oven to 425° F.

Slice the mushroom stems off. Slice to smooth bottom layer if needed, as if slicing a bun.

Combine the balsamic, tamari, garlic, basil, salt/pepper in a large bowl and mix well to combine.

Place the mushroom caps on a cookie sheet with some olive oil to prevent sticking (parchment paper optional). Place mushroom caps in the marinade mix for 10 minutes. You can also spoon this on top of the mushroom caps if needed.

Top with sesame seeds if using. Bake the mushrooms for 10 minutes, then flip them and bake for 8-10 minutes until cooked through. 

Place the smooth side of the mushroom cap down on a serving plate to mimic the bottom of a bun. Add your choice of toppings and then top with the top portion of the baked mushroom cap and enjoy!