📖 Instructions

1. First things first, preheat your large skillet over medium heat. This is super important for even cooking.
2. Now, let's tackle the mushrooms. Gently clean them with a damp cloth or paper towel. Remove the stems and gills (the dark, spongy part underneath). If you're feeling fancy, you can carefully remove the gills with a spoon—they get a little soggy when cooked.
3. Time to marinate! In one of your mixing bowls, whisk together the soy sauce, balsamic vinegar, olive oil, garlic powder, onion powder, and black pepper. Add your portobello caps, ensuring they're fully coated. Let them sit in the marinade for at least 30 minutes – but the longer the better, up to 4 hours in the fridge!
4. Once marinated, remove the mushrooms and pat them dry with paper towels. This prevents excess moisture from steaming instead of searing on the skillet.
5. Lightly oil the skillet. Place the mushrooms cap-side down in the hot skillet. Cook for about 5-7 minutes per side, until they are nicely browned and tender. If they're cooking unevenly, adjust your heat. You want that beautiful, deep, rich brown color!
6. While the mushrooms are cooking, prepare your burger buns. Toasting them enhances the taste and texture – yum! Pop them in a bun warmer or under the broiler or in a toaster for a minute or two.
7. Time to assemble the masterpiece! Spread your favorite condiments (mayo, ketchup, mustard – whatever your little heart desires) on the toasted buns. Place the cooked portobello mushroom caps on the bottom bun.
8. Top with your favorite cheeses, lettuce, tomato, onion, avocado, or anything else that sounds good. Get creative! I like a good mix of textures and colors in my burger.
9. Add the other bun and gently press down. Serve immediately and enjoy!