In a large ziplock bag, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and a little freshly cracked pepper (about 10 cranks of a pepper mill).

Remove the stems from the portobello mushrooms and scrape out the gills using a grapefruit spoon. Add to the bag of marinade and suck out all the air. Let the mushrooms marinate for 30 minutes, flipping occasionally.

Heat a nonstick skillet to medium and cook the mushrooms (discarding any of the marinade that doesn't cling to the mushrooms), flipping often. Use a paper towel to scour the stuck on bits on the bottom of the pan, or they will burn. Blot the mushrooms as needed as the liquid pools. The mushrooms are done when they are tender in the center to a fork.

Build your marinated portobello mushroom burgers on a bun with your preferred toppings. BudgetBytes recommends the classic mix of mayonnaise, sliced tomato, onion rings, and lettuce or spring mix. We have also done just mayo or mayo and green leaf lettuce to great success.