While letting my portobello marinade in a pool of (1/4C) white wine, (2T) tamari, (2T) balsamic, some liquid smoke, and minced garlic, I prepped my veggies.
Thinly sliced zucchini and diced peppers and onions sautéed on the stovetop. Before removing them from the heat, I poured over some of the extra marinade onto my veggies to give them a nice glaze. Also added was a heaping spoonful of nutritional yeast. This thickened the glaze and made for a nice cheesy tasting topper to my portobello burger.
I kept the veggies warm on a plate in the oven while I cooked the mushroom burger in an olive-oil coated pan, flipping once when the underside was nice and brown.
To keep it gluten-free, I ate this “burger” on romaine lettuce leaves and then topped it with the cheezy veggies, avocado slices, tomato, and red onion.
The liquid smoke gave it such a wonderful smokey flavor. This is a recipe I will definitely be using again for any summer BBQs. I bet it would be great on the grill!
