Happy 2012!! Anyone else think that 2011 went super fast?
This year one of my resolutions is to eat more fruits and veggies. So far it’s been going well! I’m kinda having a love affair with fruit. Bananas, oranges, clemintines, apples, pineapple and grapes, completely head over heels for. But I’m lacking in the vegetable department. That’s where this portobello burger comes in!
Now usually I am not a fan of mushrooms or making a mushroom burger, when I think of burgers it’s usually beef covered in cheddar, bbq sauce, bacon and those yummy onion strings. Mmmmm. But I don’t exactly think that those type of burgers (mostly because of the delicious topings) are that healthy for you.
Then I went out for New Year’s Eve. I went to Elements in downtown Pittsburgh and had a filet with this cheese stuffed portobello on top.
I seriously cannot stop thinking about it! So to try and recreate at least a part of that dinner, since I cannot cook a steak to save my life, I went in search of something with mushrooms! I found this Portobello Burger with Gouda and Roasted Garlic on How Sweet It Is website (legit obsessed with this site) and decided to share it with all of you!
Porobello Burger with Gouda and Roasted Garlic
- 4 English muffins (light multigrain)
- 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. A light sprinkle of salt and pepper on the tomato and avocado for flavor. Finish with a drizzle of syrupy balsamic and serve.
Anyone elses mouth watering?
p.s. it’s healthy!