The Pioneer Woman Tasty Kitchen
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Piled Portobello Gouda Burgers with Roasted Garlic

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Mushrooms can’t get any better.

Ingredients

  • ⅓ cups Olive Oil Plus 1 Tablespoon, Divided
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Cooking Sherry
  • ½ cups Balsamic Vinegar, Plus 2 Tablespoons For The Marinade
  • 2 heads Garlic, Plus 1 Minced Garlic Clove For The Marinade
  • 4 whole Portobello Mushroom Caps
  • 1 whole Small Red Onion
  • 4 slices Gouda Cheese
  • 4 whole English Muffins
  • 1 whole Medium Tomato, Sliced
  • 1 whole Avocado, Sliced
  • 4 leaves Butter Lettuce

Preparation

Two hours before serving, combine the marinade ingredients (1/3 cup olive oil, soy sauce, cooking sherry, 2 tablespoons balsamic vinegar, and minced garlic clove) in a shallow dish and add the 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 remaining 1/2 cup 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 the remaining 1/2 tablespoon olive oil into a large skillet on medium heat. Add the 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 heads of garlic 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.

2 Comments

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Wenderly on 5.26.2011

Gorgeous! Just gorgeously, gorgeous. Did I mention gorgeous?

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lynnmeast on 5.26.2011

This looks scrumptious. I am a huge garlic lover.

3 Reviews

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pettcl on 4.17.2012

Wow these were incredible! I started marinating the mushrooms the night before to save time, and it worked out well. The english muffins ARE a fantastic idea! I LOVED the gouda…and I wouldn’t leave out the roasted garlic…everything worked so well together, these were so awesome! My husband was suspicious of meatless burgers, but he said these were “one of the better ones.” I think he’s just too proud to say they’re delicious!

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lynnmeast on 5.28.2011

Do I really need to review this? I mean,roasted garlic, avocado, balsamic vinegar reduction, carmelized onions….the flavor was amazing.

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mn2nm on 5.26.2011

Delicious! I marinated as described and used a ziplock baggie, which worked well. The english muffins are a great idea and really held up with the juicy “burger.” Instead of sautéing the onions, I just soaked them in milk for a couple hours (good for particularly spicy onions). And I used smoked gouda because – yum. But I also didn’t do the vinegar reduction or the roasted garlic (just cutting down on steps – but those sound fantastic as well!), so the smoked gouda added some nice additional flavor. A quick and tasty meal! Thanks so much!

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