Portabella and Gouda Burger with Garlic Mayo
photo by hlkljgk
- Ready In:
- 1hr 5mins
- 2 large portabella mushroom caps, cleaned and stem removed
- 3 -4 slices gouda cheese (thin slices, smoked is good!)
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- 1 teaspoon dried thyme
- 2 slices fresh ripe tomatoes (thick slices)
- 2 good bakery rolls or 4 slices French bread, lightly toasted
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 2 teaspoons bermuda onions, minced
- 1⁄2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced
- 1⁄2 tablespoon dried parsley or 1 1/2 tablespoons fresh parsley, minced
- 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.
Questions & Replies
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I added some balsamic vinaigrette to the marinade, and used garlic salt instead of fresh garlic and garlic pepper instead of the thyme. As for the mayo, I used extra lemon juice, no onions, and instead of the thyme, used garlic pepper. For the cheese, I used Havarti. Fabulous! This really satisfied my steak craving. I will be making this again for sure.
This is wonderful! I used meyer lemon olive oil for the marinade. Yum! I used a different cheese and I threw out the wrapper so I am not sure what it was but I had gotten a small amount at a cheese tasting and it worked great with the mayo. I also had to use shallots instead of bermuda onion and that also was fantastic. Great recipe that I will definitely make often. Thanks Angie!