Veggie burgers are a tried and true, go-to, nourishing staple in the Lee-Hull household.  They require minimal cook time and cleanup, and they never fail to leave us with satisfied, full bellies.  Veggie burgers are awesome on salads, rice, sautéed veggies, bread, and our most recent discovery, grilled portobello mushroom “buns”.  Sandwiching a hearty veggie burger between delicious, marinated and grilled portobello mushrooms is a great way to fill up without added processed grains.  Don’t get me wrong, I love a good whole grain bun or piece of sprouted grain toast.  But, it’s nice to switch things up.  This gluten-free, grain-free alternative “bun” is just another excellent way of incorporating more whole plant foods into your life.



Vegan, gluten free, grain free, dairy free

Recipe by Jentry Lee Hull inspired by Williams-Sonoma


  • 4 portobello mushrooms, trimmed with stems removed
  • ¼ cup balsamic vinegar (4% acidity)
  • ¼ cup red wine vinegar
  • 2 Tbsp. Dijon mustard
  • 2 tsp. olive oil, optional
  • juice from 1 lemon
  • 2 tsp. garlic powder
  • 2 tsp. fresh thyme, finely minced
  • ½ tsp. pink Himalayan salt



  • Remove stems and trim edges from portobellos.
  • Whisk together remaining ingredients in a small bowl and pour into a large, shallow Pyrex baking dish. Transfer portobellos to dish, coat with marinade on both sides and place gill side up. Cover and let sit for about 1 hour.
  • In a nonstick, stovetop griddle (I used GreenPan) over medium-low heat, cook marinated portobellos for about 4-6 minutes on both sides.
  • Stuff with veggie burgers ( Praeger’s California Veggie Burgers are our favorite), guacamole, Southwestern Rainbow Slaw and enjoy!


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 6/18/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Rep It Out Saturday