Vegan Rhino Cutlet

Ingredients

4 large portobello mushrooms, stems and gills removed, wiped clean

1/4 c. balsamic vinegar

1 Tbsp. extra virgin olive oil

1 Tbsp. low sodium soy sauce

1 Tbsp. chopped fresh rosemary (or 1/2 teaspoon dried)

1 tsp. garlic powder

1/2 tsp. black pepper

pinch cayenne pepper (optional)

vegetable oil

Directions

In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne.Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.

Heat a grill or a large skillet over medium heat. Brush the grill with oil to prevent sticking. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

To serve, top the portobello mushrooms with anything you would like on a burger.