Portobello mushroom caps
Spicy brown or Dijon mustard
Basil, oregano, salt and pepper
Hot pepper (optional)
The amounts vary depending on how many caps you plan to marinade. For four caps, you would want to use about 3 tablespoons of the vinegar, 1/3 cup olive oil, 2 tablespoons of mustard and a sprinkling of all the other ingredients. Test how it tastes and adjust accordingly. Mix all ingredients and then thoroughly coat each mushroom cap. Leave them in the marinade for at least 15 minutes, and up to two hours. Place on a hot grill – but not in the flames! – and grill for 3-5 minutes each side.
Serve on a freshly baked bun with all the fixings you love, such as sliced tomatoes, provolone or gouda cheese, fresh salad greens, avocado slices, red onion, and aioli spread.