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5.0 from 6 votes

Piled Portobello Gouda Burgers with Roasted Garlic

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 4 burgers
Course: Lunch
Cuisine: American

Ingredients

  • 4 English muffins, light multigrain are our favorites
  • 4 portobello mushroom caps
  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 4 thick slices of gouda cheese
  • 1 small red onion
  • 1 medium tomato, sliced
  • 1 avocado, sliced
  • butter lettuce for garnish
  • 1/2 cup balsamic vinegar
for mushroom marinade:
  • 1/3 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking sherry
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced

Instructions

    Cup of Yum
  1. Two hours before serving, combine the marinade ingredients in a shallow dish and add mushrooms. I let them lay on their top side in the marinade, and spoon some marinade into the bottom-up side to let it soak. Marinate for two hours.
  2. One hour before serving, preheat oven to 375 degrees F. Slice off the top of the heads of garlic and drizzle a bit of olive oil (1/2 tablespoon) on top. Wrap in foil and roast for 45 minutes. Let cool completely. Heat the balsamic vinegar in a small saucepan and bring to a boil. Reduce to a simmer and cook for 3 minutes, then turn off heat and set aside to thicken.
  3. Slice red onion into rings and add 1/2 tablespoon olive oil into a large skillet on medium heat. Add onions and let soften and caramelize for 10-12 minutes. Set aside once finished, leaving the skillet on. Add the marinated mushrooms to the skillet top side up. Cook for 5 minutes, then flip and cook for 4 more. Turn back over, add a slice of gouda on top, and turn off heat.
  4. Toast the English muffins. Using your fingers, squeeze roasted garlic out of the head into a bowl. Mash with a spoon. Spread on both sides of each English muffin.
  5. Top English muffin with a portobello cap, onion rings, tomato, avocado, and butter lettuce. I recommend a light sprinkle of salt and pepper on the tomato and avocado for flavor. Finish with a drizzle of syrupy balsamic and serve.