Portobello Burgers with Sun-Dried Tomato & Basil Topping {Vegan, Gluten-Free}

A delicious low calorie burger alternative, perfect for cookouts and hosting!

Now I know that portobello burgers are no crazy new concept, but a good one is so very satisfying.  I came up with a delicious, low-calorie topping in lieu of mayo and cheeses to keep them light.

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Portobello Burgers with Sun-Dried Tomato & Basil Topping {Vegan, Gluten-Free}

Serves 4

Ingredients

2 Tablespoons Balsamic Vinegar

2 Tablespoons Olive Oil

1 Clove Garlic, minced

4 Portobello Caps

1 Tablespoon minced Fresh Basil

1/4 cup chopped Sun-Dried Tomatoes packed in Oil

1/2 cup chopped Fresh Tomatoes

1/4 teaspoon Flaked Sea Salt

Crack of Fresh Black Pepper

4 Buns (Wheat, Artisan, or Gluten-Free)

Arugula or other Leaf Lettuce

Instructions

Combine vinegar, oil and garlic and toss mushrooms in the mixture. Let sit while you prepare the topping.

Combine basil, sun-dried tomatoes, fresh tomatoes, salt, and pepper in a small bowl.

Prepare grill or indoor grill pan to medium-high heat. Grill mushrooms 4-6 minutes on each side, depending on their thickness. Brush them with any remaining marinade. Sprinkle with additional salt and pepper if you'd like.

Place grilled mushroom on bun and top with tomato topping and greens.