Meaty portobello caps get brushed with a bright, garlicky marinade of olive oil, thyme, rosemary, parsley, and fresh lemon juice, then left to soak up all that flavor before hitting a hot skillet. Searing them gill-side down first locks in a deep, savory crust while the second side turns tender and juicy all the way through. A slice of melty provolone or Swiss draped over the top in the last minute of cooking turns each cap into a satisfying, stacked centerpiece. Crisp lettuce, ripe tomato, and a generous swipe of mayo or aioli round things out with plenty of texture and freshness. The whole thing comes together fast, with big steakhouse flavor from just a handful of pantry staples and fresh herbs. It's an easy, satisfying option to build into a gluten free lineup whenever a burger craving hits.
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Use a spoon to scrape the gills from the underside of each portobello cap and snap off the stems. Wipe the caps clean with a damp paper towel.
In a small bowl, stir together the olive oil, garlic, thyme, rosemary, parsley, lemon zest, lemon juice, salt, and pepper until combined.
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