Ingredients:

• 1 package Portobello mushroom caps (4-6)
• 2 tablespoons balsamic vinegar
• 1 tablespoon gluten-free tamari sauce (similar to soy sauce)
• 1 tablespoon avocado oil
• 1 tablespoon chopped rosemary, (or 1 teaspoon dried rosemary)
• 1 ½ steak seasoning spice
• 4-6 thick slices red onion
• your choice of real cheese thinly sliced (4-6)
• 4 thin slices tomato
• ½ avocado, thinly sliced, sprinkled with lemon juice
• optional: large lettuce leaves, collard leaves or cabbage leaves for wraps

 Instructions:

1. In a large bowl, whish together vinegar, tamari sauce, avocado oil, rosemary, and steak spice.  Evenly coat the mushrooms and onions with this mixture.
2. Place the mushrooms and onions on a hot grill.  Grill for 5 – 7 minutes on each side, re-coating side with the remaining marinade.  Top the mushrooms with the cheese during the last minute of cooking.
3. Remove veggies from the grill. Top each mushroom with an onion, tomato and avocado slice.

Optional:  To make wraps, cut mushrooms in half, them wrap in large leaves. If you are on the core diet, you can use non-wheat wraps.