Nitrate & Nitrite Free Gluten Free Smoky BBQ Portobello Mushroom Burger
Total time57 min
Prep time15 min
Cook time12 min
4.7(25)
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- ½ cup bbq sauce (gluten free)
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 4 gluten free burger buns, split
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced into 4 rounds
- ½ red onion, thinly sliced (optional)
- 4 slices cheddar cheese (optional)
Instructions
- 1
In a small bowl, whisk together the BBQ sauce, olive oil, tamari, smoked paprika, garlic powder, onion powder, salt, and black pepper until combined.
- 2
Place the portobello caps gill-side up in a shallow dish. Spoon about two-thirds of the marinade over the caps, turning to coat both sides. Reserve the remaining marinade in the bowl. Let the mushrooms marinate at room temperature for 30 minutes.
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