Gluten Free Cheddar Portobello Mushroom Burger
These burgers are proof that skipping the beef patty doesn't mean skipping any of the satisfaction. Each portobello cap soaks up a savory marinade of tamari, balsamic vinegar, garlic, and thyme before hitting a hot grill, developing deep, smoky flavor and a beautifully tender bite. A blanket of melted cheddar finishes things off, and the whole stack gets loaded onto toasted gluten free buns with crisp butter lettuce, juicy tomato, and sharp red onion. The tamari here does the heavy lifting that soy sauce would normally handle — it brings that same umami punch without any wheat, so the flavor is bold and completely on point. One thing that makes this recipe especially reliable is that every component is straightforward to source and verify, which takes the guesswork out of building a safe, satisfying meal. It comes together in well under an hour and serves four, making it an easy weeknight dinner or a seriously impressive backyard cookout option. Pile on the mayo or mustard and dig in while everything is still warm off the grill.
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Learn more →Ingredients
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
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp black pepper
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns, split
- 4 leaves butter lettuce
- 1 large tomato, sliced
- ½ 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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