Meaty portobello caps are marinated in a savory tamari, balsamic, and garlic blend, then grilled until they turn deeply charred and tender with a satisfying, steak-like bite. Melted right on top while still hot off the grill, that golden layer adds a rich, gooey finish before the cap gets nestled into a toasted bun. Crisp butter lettuce, juicy tomato slices, and sharp red onion bring fresh crunch to every layer, and a swipe of mayo or mustard rounds it all out. The gluten free buns toast up alongside the mushrooms, giving you that classic burger snap without any gluten in the mix. It's a hearty, satisfying stand-in for a beef burger, packed with smoky, umami-rich flavor in every bite. This one's a great pick for a vegetarian cookout spread — nobody will miss the meat.
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In a small bowl, whisk together the olive oil, tamari, balsamic vinegar, minced garlic, dried thyme, and black pepper until combined.
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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