(makes 2 burgers)
1/2 cup extra virgin olive oil
Juice of one lemon
1 tablespoon fresh oregano – chopped
1 teaspoon salt
pinch of pepper
4 Portobello caps – stems removed and wiped clean
2 slices swiss or provolone cheese
Sliced organic tomatoes, lettuce and avocado


In a bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.
Submerge mushrooms and let marinate for 20 minutes or longer.
While you wait, start the grill with natural charcoal briquettes and allow those to get hot.
Place mushroom caps on the grill, underside (gill side) down. Grill for 3-4 minutes. Flip so the gills are facing up and grill another 3 minutes.
Place a slice of cheese on two of the caps. Close the grill lid and let cheese melt for 1-2 minutes.
Remove from the grill and on top of the cheese, layer tomato slices, lettuce and avocado. Top with the remaining mushroom caps and serve.