Piled Portobello Gouda Burgers with Roasted Garlic.
File the following under my list of current obsessions.
Perfect single serving margaritas… with lots of salt.
Creating the extra smokey [aqua] eye with a $24 dollar brush and MAC’s Talent Pool.
Surviving on toast, cheese, chocolate, avocado and butter-sauteed mushrooms while playing single lady for an entire week.
Real World. What.a.trainwreck. But I don’t watch it. That’s just what I’ve heard.
Searching for the only self tanner in the universe that doesn’t turn me 6 shades of dirty Jersey Shore orange.
Hugging it out.
Daily long walks that are triumphant to any other form of cardio.
Ice cold water studded with strawberries and cucumbers.
Trashy celeb magazines.
Blake Shelton. Huuuuuuge girl crush.
Pinterest. Still can’t stop.
Vacuuming up a 2 pound container of spilled sprinkles in the crevice of my counter.
Eating burgers off of English muffins.
Have you ever eater a burger on top of the crusty nooks and crannies? Obsessed. I can’t get over the toastiness and the crunchiness and all-around goodness.
My current fixation on mushrooms finally led me down the dusty and sometime-fungied path of a giant portobello burger. I’m waaay too much of a beef lover to order something like this on the reg, so I took it upon myself to create a little snack that I am now enamored with.
Buttery roasted garlic, creamy avocado, marinated portobello caps and syrupy balsamic. Oh, and two thick slices of gouda. What are you waiting for?
Imagine how much better your day is going to get after eating this. I think it’s time to drop whatever you’re doing and make one. You have my permission.
Piled Portobello Gouda Burgers with Roasted Garlic
- 4 English muffins, light multigrain are our favorites
- 4 portobello mushroom caps
- 2 heads of garlic
- 1 tablespoon olive oil
- 4 thick slices of gouda cheese
- 1 small red onion
- 1 medium tomato, sliced
- 1 avocado, sliced
- butter lettuce for garnish
- 1/2 cup balsamic vinegar
for mushroom marinade:
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons cooking sherry
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- Two hours before serving, combine the marinade ingredients in a shallow dish and add mushrooms. I let them lay on their top side in the marinade, and spoon some marinade into the bottom-up side to let it soak. Marinate for two hours.
- One hour before serving, preheat oven to 375 degrees F. Slice off the top of the heads of garlic and drizzle a bit of olive oil (1/2 tablespoon) on top. Wrap in foil and roast for 45 minutes. Let cool completely. Heat the balsamic vinegar in a small saucepan and bring to a boil. Reduce to a simmer and cook for 3 minutes, then turn off heat and set aside to thicken.
- Slice red onion into rings and add 1/2 tablespoon olive oil into a large skillet on medium heat. Add onions and let soften and caramelize for 10-12 minutes. Set aside once finished, leaving the skillet on. Add the marinated mushrooms to the skillet top side up. Cook for 5 minutes, then flip and cook for 4 more. Turn back over, add a slice of gouda on top, and turn off heat.
- Toast the English muffins. Using your fingers, squeeze roasted garlic out of the head into a bowl. Mash with a spoon. Spread on both sides of each English muffin.
- Top English muffin with a portobello cap, onion rings, tomato, avocado, and butter lettuce. I recommend a light sprinkle of salt and pepper on the tomato and avocado for flavor. Finish with a drizzle of syrupy balsamic and serve.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Only made better with bacon. Duh.
163 Comments on “Piled Portobello Gouda Burgers with Roasted Garlic.”
Awww…well you KIND OF went with my suggestion for Very Teryaki marinted and then grilled Portobellas. I still think you need to try it exactly, but this is close and that means that maybe my suggestion had an influence upon your eating. Score 1 for the hometeam.
yes, yes, and MORE yes! I love any form of burger on an english muffin! I prefer the crunch vs the softness of a bun, plus they are typically smaller (helps to keep my portions in check). Looks yummy…although I’ve never tried gouda cheese…
Oh girl… you must!
Ok, this looks insane. LOVE the english muffin instead of bun – genius!
I’m obsessed with portobello mushrooms, these look insanely delicious.
Portobello mushroom burgers are my FAV! And this is only made better by the other toppings – gouda, avocado, and roasted garlic, oh my!! They look absolutely amazing!
I love portobello burgers! So much better with tons of melty cheese, too :)
Yummy! These look so good. :)
I’m not usually a mushroom burger person, but that looks good!
Those portobello burgers look phenomenallll
I dont really like mushrooms but that burger looks amazing!
The best self tanner I have used is one of those gradual moisturiser tanners, back home (australia) both Dove and Johnson & Johnson make great ones, but I think Jergens do one here…they smell better and work very gradually so its hard to go toxic orange or get streaks.
Yuuuuuummmmmm!!! Thanks for this!
I am a garlic roasting virgin…what is wrong with me? :)
Oh my gosh… you NEED to. It’s like butter.
A girl after my own heart! We have portobello burgers and sandwiches at least once a week. Loving the gouda!
I’ve never had a portobello mushroom burger…is it really that good? I should believe you, since you wouldn’t post about anything veggie unless it was. I love that you used english muffins, definitely have to try that!
Oh my gosh… so good. But you know I’m obsessed with mushrooms so much right now so I’m probably biased.
I am definitely making these soon!
Mushrooms + Mass amounts of delicious cheese = a very very happy me!
I am obsessed with mushrooms. I am in love with english muffins. I adore toppings. Hmm, I think that anyone who saw us together would say that these burgers and I are a match made in heaven.
You had me at “thick slices of gouda cheese.” Drooool.
I ADORE cucumbers in water…except not ice cold..I feel like such an old lady that I prefer *room temp* water with NO ice!! my grandmother always asks for no ice at restaurants and I have found myself doing that…oh geez
pass the margarita + burger!!
For daily drinking I also prefer room temp water! We are weirdos together.
Love it…can’t wait to try these out.
Thanks for sharing.
Wow!! There are no words! Your Portobello Gouda Burgers look out of this world. I wish you owned a restaurant, so that I could get one from me. I am definitely going to make this, but mine will never look as good as yours do. Good job!!!
<3 everything on your Pinterest didnt see anything i DIDNT like
let me know if you make the Nutela stuffed french toast!!! YUM
Have you tried L’oreal Sublime Gel self tanner? I think its good.
I do have some of that! It’s not terrible but not my favorite.
Ohhhhh burger heaven!!
I love mushrooms too! I want to make this, but don’t have any cooking sherry at home. Do you think I cold leave it out or sub in something else?
I think you can just leave it out!
I absolutely love grilled portabella mushrooms!!!!
Holy Yum. I want that.
Found this recipe this morning on foodgawker. Made it tonight for dinner. It was the best thing I’ve ever eaten! Thank you for the great recipe.
That looks like a perfect burger to me! Very summery!
I’ve been seeing burger recipes everywhere. But as always yours are making me drool!
My lunch of YOGURT is *just* not cutting it.
this is fantastic! my kind of burger :)
Clinique Sunless tanner is the BEST!! Trust me. xoxo
Delish! Made them last night. My hubby and I really enjoyed them – left a review at tasty kitchen!
First, just found your site and I am in LOVE!! Totally a girl after my own heart. I quit eating added sugar and it changed my life but I love food and I work out and (usually) eat super good so when I can eat the good stuff when I want :) BUT my real reason for writing is to tell you to try Famous Dave’s Moisture Tan. THE. BEST. SELF. TANNER. EVER. Seriously. I am a natural strawberry blonde and it is all I will use. Try it, you will love it!!
Pingback: 3 Square Meals | Yes, I want cake.
I love the little obsessions. Can’t get enough of MAC either…. and your burger pics really made me salivate!
I tried this with goat cheese instead of gouda and added some cucumbers for crunch. omg. So good!
Also, Blake Shelton = love.
Dude. I totally eat veggie/portobello burgers ALL the time and then put bacon on ’em. It’s the only way to do it.
As far as self tanner’s go, st. tropez is the only one I trust.
It’s expensive but you won’t be orange, and the notorious self tanner smell is barely noticeable.
Pingback: dive into summer — Eat, Live, Run
I like your new layout! Much easier to read.
…but do you eat these with a fork and knife?! I imagine the avocado on the top is messier than a bun…;)
Nope, you can eat them like a regular burger. There is a bun on top.
OMG I made these tonight and they were delish!! We were grilling out for the holiday, big hit!!!
Mmmmm….these look yumazing!
I’m going to try this marinade tonight and grill my mushrooms!
ahhhh, but The Real World is WORSE this season. Disaster times infinity. In the best way.
The most worth it food baby of all time! Just made it with a side salad and corn on the cob, all the flavors blended well. Only thing I would nix is the balsamic reduction b/c it made my bun a little soggy. Next, i’m gonna try it goat cheese. Keep the deliciousness coming, love your blog.
Pingback: Portobello Burger
I made this yesterday and they were DELICIOUS! Thanks for the awesome recipe!
Pingback: Garlic Scape Pesto and Portobello Burger for One « 321delish