Vegan Barbecue Portobello Burger

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This mushroom burger is nice and juicy and does not need any added sauces or condiments. The mushroom is full of smokey & rich flavors, and the roasted cherry tomatoes get nice and sweet. The arugula is spicy and peppery, making this a wonderful combination of delicious flavors! This recipe can EASILY be made gluten-free. Simply make sure that the BBQ sauce of your choosing is gluten free, and use a gluten free roll/bun (or better yet–no bun at all! :))

Yield: 4 burgers

-4 large portobello mushrooms

-1/2 cup BBQ sauce (I used sweet baby ray’s–but use whatever you enjoy best)

-1/4 cup water

-2 gloves garlic, minced

-1 and 1/2 cups cherry tomatoes

-2 tablespoons olive oil

-salt and pepper

-2 cups fresh arugula

-Potato buns (or gluten free rolls)

Preheat the oven to 375 degrees.

Clean the mushrooms using a damp paper towel. This is the best way to get off the dirt without getting the mushrooms too wet. When mushrooms get too wet, they get tough and chewy once they are cooked. Remove the stems and place all 4 mushrooms into a large, glass baking pan.

Whisk together the barbecue sauce, water, and minced garlic. Pour over the mushrooms. Cover the mushrooms with aluminum foil and set aside for now.

Place the cherry tomatoes on a baking tray. Toss them with olive oil, salt, and pepper.

Place both the portobello’s and cherry tomatoes into the oven. Cook for about 25 minutes, or until the mushrooms are tender, and the cherry tomatoes have popped.

To assemble, simply place the portobello mushroom upside down on the bottom half of the bun. Add 4-5 cherry tomatoes, and a nice handful of fresh arugula. And then enjoy!!

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