35 Reviews of Portabella and Gouda Burger with Garlic Mayo

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!

From: smoke alarm jr

On May 22, 2004

Oh my, my, my ,my ........... one tasty burger! I made 2 small burgers and put one on toasted roasted garlic bread slathered in your garlic mayo ...... absolutely divine! Hubby came inside, picked up my "burger", took a bite and asked if I had anymore. I quickly made him up the second one. His eyes bugged out of his head when he saw me put the mushroom on his bread. He ate the whole darn thing then asked me to cook him another one. The second batch didn't have time to marinate and I noticed the difference but he didn't. Quite a compliment coming from a meat and potato type guy.You have a winner of a recipe here! Thank you.

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!

From: Mysterygirl

On May 22, 2004

We ate these without the bread or tomato. They deserve oh so much more than 5 stars. The smoked gouda perfectly accentuated the meatiness of the portabellas. DH and I were just in heaven and my MIL liked them too. Thank you so much for one of the best recipes I've tried. We're already planning on making these again.

From: Aroostook

On Oct 17, 2004

I wish I could give recipe extra points in this review!!! In a word....WOW! Followed the recipe exactly and made only one change. Swapped out gouda for a nice nutty Swiss cheese that I had on hand. Next time (and there will be a next time! ) will try the gouda. Served these burgers on a nice crusty New York-style toasted deli roll. Onions= vidalia Tomatoes= fresh from the garden. What a feast! The garlic mayo was perfection for this combo. Thanks so much for posting. =)

From: wannabechef boston

On Jul 12, 2004

WOW! I'm not even a big mushroom fan but this was great! I made this for a dinner party. I needed a vegetarian main dish. I was nervous that just a portobello might not be substantial enough as a main dish. It was SOO fabulous. The guests just loved it. I added some balsamic vinegar to the marinade. The creamy, smoky gouda really made the difference. I served it on a Tuscan style roll. Absolutely wonderful!

From: Greffete

On Jun 16, 2004

These were really great! I preffered them with just the garlic mayo. DH liked them with tomato best. I did them on the grill. Started out stem side down, when I flipped them over I put the garlic slices on them which were eventually covered with the cheese. So yummy!! Thanks for sharing!!

From: Bergy

On Apr 5, 2004

This is a bit of a strange review - you see I didn't notice that this was a meatless burger and I had already defrosted the hamburger so I went to plan B made another burger for dinner and made your Portabello mushrooms for brunch on Sunday. They are 5 star all the way just by themselves. I did not make the Garlic Mayo but will do the whole recipe at a later date. Thanks EdsGirl

From: Tracy Horne

On Sep 17, 2005

This is the first time I have ever tried these mushrooms, and as a mushroom eater I figured I would love them. However, I found these to be real wet when cooked, they sogged the buns to the point that I just couldn't enjoy them. Although DH enjoyed the flavor so much I decided to give the recipe a four....I do however give the mayo mix a five.

From: bratty

On Jul 13, 2004

Really great recipe here. The first time I made this, I had med. size portabellas and served it as a side. The second time I made it I served as a "burger", on a Roasted Garlic Artisan Bun. Really nice recipe served either way. I loved the Garlic Mayo, and I have to say the Smoked Gouda really added tremendous flavor. I will definately be making this one again.