2-3 portobellos, rinsed with stems removed
1/2 of an onion, sliced into rings
1 red bell pepper, sliced in large strips or rings
burger buns
vegan mayo
for the marinade:
1/3 cup of balsamic vinegar
3 tablespoons of Braggs (or low-sodium tamari)
2 tablespoons of of olive oil (optional)
1 tablespoon of agave nectar
1 large garlic clove, minced or pressed
a dash of Liquid Smoke
Mix marinade in a container (I use a flat Tupperware one). Place your portobellos, gills up, in the marinade and spoon some of the marinade over the giils and in the cavities where the stems were. Marinate for at least an hour, but they can can be refrigerated to marinate overnight. Place portobellos on your heated indoor or outdoor grill with the oinions and peppers. Grill until tender, flipping over half-way through. Slather your warm burger buns generously with vegan mayo. Add the grilled portobellos and top with the grilled onions and peppers.