Recipe by EdsGirlAngie
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
- 2 large portabella mushroom caps, cleaned and stem removed
- 3-4 slice gouda cheese (thin slices, smoked is good!)
- 29.58 ml olive oil
- 1 clove garlic, sliced
- 4.92 ml dried thyme
- 2 slice fresh ripe tomatoes (thick slices)
- 2 good bakery rolls or 4 slice French bread, lightly toasted
- 29.58 ml mayonnaise
- 4.92 ml lemon juice
- 1 clove garlic, minced
- 9.85 ml bermuda onions, minced
- 2.46 ml dried thyme or 4.92 ml fresh thyme, minced
- 7.39 ml dried parsley or 22.18 ml fresh parsley, minced
Directions See How It's Made
- Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
- Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
- In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
- When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
- Try to include as much of the sliced garlic and thyme as possible in the skillet.
- Turn mushroom caps over and top with cheese.
- Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
- Alternatively, these are delicious on the grill as well!
- Serve with tomato on toasted rolls or French bread spread with garlic mayo.
- Really nice with some avocado on the side.