Ingredients for Portabella And Gouda Burger With Garlic Mayo
- 4 large portabella mushroom caps (about 8 ounces total)
- Gouda Cheese
- 4 tablespoons olive oil
- Garlic
- Dried Thyme
- Tomatoes
- Rolls
- Mayonnaise
- Lemon Juice
- Bermuda Onions
- Dried Parsley
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How to Make Portabella And Gouda Burger With Garlic Mayo
- In a resealable bag, combine 2 tablespoons olive oil, 1 clove minced garlic, and 1 teaspoon dried thyme.
- Add 4 large portabella mushroom caps (about 8 ounces total) to the bag. Seal and marinate for at least 30-45 minutes.
- While mushrooms marinate, prepare the garlic aioli: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon minced garlic, 1 tablespoon lemon juice, and salt and pepper to taste. Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the marinated portabella caps, stem-side down. Sauté for 5 minutes, ensuring to incorporate as much of the garlic and thyme from the marinade as possible.
- Flip the mushroom caps and top each with 1-2 slices of Gouda cheese (about 4 ounces total).
- Cover the skillet and cook for another 5-7 minutes, or until the cheese is melted and bubbly.
- Alternatively, grill the mushrooms over medium heat for 6-8 minutes per side, or until tender and slightly charred, adding the cheese during the last few minutes of grilling.
- Toast your desired rolls or French bread. Spread generously with garlic aioli.
- Place the cooked portabella caps on the bread, top with a slice of fresh tomato (about 1/2 medium tomato), and serve immediately. Optional: Serve with avocado slices on the side.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
15g
Fat
11g
Carbs
12g
