Grilled Portobello Mushroom Burgers with Garlic Aioli

1.In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.

2.Place the portobello mushroom caps in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

3.Preheat your grill to medium-high heat.

4.Remove the mushrooms from the marinade and place them on the grill, gill side down. Grill for about 5-7 minutes, then flip and grill for an additional 5-7 minutes until tender and juicy.

5.While the mushrooms are grilling, prepare the garlic aioli by mixing mayonnaise, lemon juice, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.

6.Toast the whole grain burger buns on the grill for 1-2 minutes until lightly golden.

7.Assemble the burgers by spreading a generous amount of garlic aioli on the bottom half of each bun. Place a grilled portobello cap on top, followed by fresh spinach, a slice of tomato, and some red onion. Top with the other half of the bun and serve immediately.