Cheesy Portabella Burger with Garlic Mayonnaise
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Time
prep 1:00
total 1:20
Ingredients
| 2 | lg. portabella mushroom caps | | 4 slices | gouda cheese (smoked gouda is awesome!) | | 2 tbsp. | olive oil | | 1 clove | garlic, sliced | | 2 tsp. | fresh thyme | | 2 slices | ripe tomato | | 2 | rolls or | | 4 slices | French bread, lightly toasted or | | grilled |
Garlic Mayonnaise
| 2 tbsp. | mayonnaise | | 1 tsp. | lemon juice | | 1 clove | garlic, minced | | 2 tsp. | red onion, minced | | 1 tsp. | fresh thyme, minced | | 1-1/2 tbsp. | fresh parsley, minced |
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Instructions
Clean mushrooms and remove the stems. Combine 2 tbsp. olive oil, sliced garlic and 2 tsp. fresh thyme in a plastic zipper bag. Add the mushroom caps and marinate for at least 45 minutes. In the meantime, combine the ingredients for the Garlic Mayonnaise and allow to mellow in the refrigerator.
When mushroom caps are ready, heat a little of the olive oil marinade in a skillet (about a tbsp.) and saute for about 5 minutes, stem side down, including as much of the garlic and thyme from the marinade as possible. Turn mushroom caps over and top with cheese slices. Cover skillet and cook for another 5 minutes or so or until cheese is melted (it melts quickly). Serve with tomato on toasted or grilled rolls or French bread and spread with the Garlic Mayonnaise.
Author's Comments
I prefer a good portabella sandwich to a veggie burger any day! This one is garlicky, juicy and cheesy; it can be grilled or sauteed. Prep time includes marinating the mushrooms.
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