Portobello mushrooms make perfect substitutions for meat burger. Who says vegans don't grill! These no-oil, super flavorful burgers are perfect for parties or Meatless Monday.
Pop the stem out of each of the portobello mushrooms. I leave the gills in, but some people like to scrape them out. It's just personal preference. The stems are tough so you definitely want to remove those.
Place all the mushrooms, balsamic vinegar, Bragg's Liquid Aminos, and spices in a gallon storage bag and shake/rotate to cover all parts of the mushrooms with the marinade. Place the bag in the refrigerator and let marinate for at least 20 minutes. If you have time for 4-6 hours that's even better. You can marinate for up to 24 hours.
Place mushrooms on a grill topside down, and grill over medium high heat for 7-10 minutes (reserve the marinade from the storage bag), then flip, baste with remaining marinade, and cook for another 7-10 minutes or until the mushrooms have released most of their liquid.
Serve on whole grain buns with your favorite toppings!
Notes
Nutrition calculation doesn't include toppings; only mushrooms, marinade, and whole wheat bun.