Fructose Free Gluten Free Cheddar Portobello Mushroom Burger
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4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 3/4 teaspoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Ā½ tsp black pepper
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns, split
- 4 leaves butter lettuce
- 1 large tomato, sliced
- Ā½ red onion, thinly sliced
- mayonnaise, to taste (optional)
- mustard, to taste (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, tamari, balsamic vinegar, minced garlic, dried thyme, and black pepper until combined.
- 2
Place the portobello caps gill-side up in a shallow dish or on a rimmed plate. Brush the marinade generously over both sides of each cap. Let them marinate at room temperature for 20 minutes.
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