Sunday, February 16, 2014

Recipe #279: Portabella and Gouda Burger with Garlic Mayo

So simple and delicious!!  The picture doesn't do it justice, especially since you can't see the mayo or the cheese.  I served them on pretzel buns.  This recipe is from


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 roll 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


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.

Serve with tomato on toasted rolls or French bread spread with garlic mayo.

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