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Nutrition Facts
Serving Size 1 (199g) Recipe makes 2 servings The following items or measurements are not included below: 3 slices gouda cheese
Calories 379
Calories from Fat 190		(50%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 423mg		17%
Potassium 557mg		15%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 3.4g	13%
	Sugars 4.3g
Protein 8.4g		16%
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Portabella and Gouda Burger with Garlic Mayo

Recipe #86808 | 1¼ hours | 55 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Mar 17, 2004

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.

SERVES 2 (change servings and units)

Ingredients

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

Garlic Mayo

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

Directions

1
Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
2
Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
3
In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
4
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.
5
Try to include as much of the sliced garlic and thyme as possible in the skillet.
6
Turn mushroom caps over and top with cheese.
7
Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
8
Alternatively, these are delicious on the grill as well!
9
Serve with tomato on toasted rolls or French bread spread with garlic mayo.
10
Really nice with some avocado on the side.

Questions about this recipe?

Featured Reviews for This Recipe

From: Abby Girl

On Nov 3, 2009

I chose this recipe because I was cooking just for one and also because of the excellent reviews! Were they good? They were fine......with all the comments, I expected so much more that I was a bit disappointed. What I did find was that they were EXTREMELY messy to eat. Maybe I am the oddity, but I don't like my food dripping down my fingers and that is exactly what this burger did for me. I added some Baby Arugula, 4 super thin slices tomato and the cheese. I found that the taste all kinda blended in together...you really couldn't distinguish that you had Gouda cheese in the burger. Maybe a smoked gouda would be a better choice for the cheese. I have another portabella to use, so would I do these again? No...I will find something else for it to go in!! Sorry!

0 people found this review helpful

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From: Marmie's

On Aug 7, 2009

These are incredibly flavorful!! I made them exactly as directed, abd grilled them. I found that my toasted crusty bun quickly became soggy on the bottom - unfortunately making it difficult to eat. Perhaps next time I will use a 'tougher' crusted bun. Thank you for a really neat recipe, my vegetarian daughter is going to try this on the weekend, I bet she will love it!

1 person found this review helpful

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From: ciao

On May 14, 2004

Angie, what can I say about these? Fabulous, amazing, outstanding, delicious..shall I go on? These couldn't be easier, and oh my, are they tasty. I did add about 1 teaspoon of balsamic vinegar to the marinade. Everything else was to the letter. My mushroom hating husband, who even complained about me making these...LOVED them! And is already talking about having them once a week, lol. We had them on ciabatta bread, with #87072, Angela's Sunflower Seed Slaw by kdp on the side--great combo! I honestly can't wait to have these again. They are so easy, and the gouda is perfect on them, as is the garlic mayo. I did mine in a skillet, but will also give them a shot on the grill. Thanks for an AWESOME recipe!

7 people found this review helpful

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From: shimmerchk

On Jun 14, 2004

These were pretty tasty. We love portabella mushrooms, but I believe I prefer them sliced and in a pasta or stir fry dish of some sort. To eat it as a burger was just a little too rich for our tastes. I thought the garlic mayo was out of this world and I know I will make that quite often. Also, we used regular gouda instead of smoked gouda. I do believe we would have liked the smoked better. These are VERY juicy and I would say to make sure to use a dense, crusty roll for this dish. We used bakery fresh kaiser rolls that we toasted slightly, but they still turned to a doughy mush as we took bites of the burger. All in all it was a nice recipe, it just didn't quite hit the mark with our tastes. If you have had portabella burgers and enjoyed them, you will be over the moon for this recipe!

5 people found this review helpful

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