Portabella and Gouda Burger with Garlic Mayo

"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."
 
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photo by hlkljgk photo by hlkljgk
photo by hlkljgk
photo by The Frugal Foodie photo by The Frugal Foodie
photo by mydesigirl photo by mydesigirl
photo by Greffete photo by Greffete
photo by Bergy photo by Bergy
Ready In:
1hr 5mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. Veggie Fam
    I made this exactly as the recipe states and even my very picky DH was licking his fingers afterwards. Excellent!! Thanks for sharing!
     
  2. The Frugal Foodie
    This recipe is fantastic. I omitted the onion from the mayonnaise part and used a little more olive oil for the marinade but it was perfection. I also used smoked gouda cheese and it was wonderful. I've made this recipe several times for myself and others and will continue to make it! Love it!
     
  3. Marina K
    We tried the marinade (only), and it turned out wonderfully! The portabellos were the vegetarian/vegan option at our BBQ, but they were popular with omnivores too. We'll definitely be making these again...
     
  4. thedixongang
    I made the mayo tonight. I confess it was on beef burgers with grilled baby bellas & onions...but it was sooo tasty!!! I love bella burgers as well, so I'll be sure to try the entire recipe next time I make them. Thank you for a well-balanced, flavorful mayo for tonight!
     
  5. Little Jo
    This recipe was awesome! I used sundried tomatoes instead of regular tomatoes. Mmmmm
     
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Tweaks

  1. Little Jo
    This recipe was awesome! I used sundried tomatoes instead of regular tomatoes. Mmmmm
     
  2. juniperwoman
    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.
     
  3. susie cooks
    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!
     

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