The meatiness of these grilled Portobello mushrooms will make even non-vegans forget about traditional burgers. The coconut aminos add a flavor similar to tamari, but without the soy.
4 tablespoons olive oil, divided
1 medium red onion, chopped
1 medium red pepper, seeded and chopped
2 cups, packed baby spinach
3 cloves garlic, minced
2 tablespoons coconut aminos (or tamari)
1 tablespoon balsamic vinegar
4 large portabella mushrooms
Salt and pepper to taste
- Heat a large skillet over medium heat and sauté the onion, red pepper and spinach until pepper begins to soften, about 5 minutes.
- Add the garlic, coconut aminos and the balsamic vinegar. Cook, stirring often, until most of the liquid has dissipated. Set aside.
- Brush the mushrooms with the remaining olive oil and grill over medium heat, stem side down for 5 to 6 minutes. Remove from grill and divide the onion mixture evenly among the mushrooms, stuffing the stem side that was just grilled.
- Return to grill stem side up, sprinkle with salt and pepper to taste, close cover, and grill another 5 to 6 minutes.