Friday, June 3, 2011

Grilled Portobello & Gouda Burgers

Happy Happy Joy Joy ~ the weekend is finally here!! Sadly, I have to go in to work tomorrow, but I'm still doin' the happy dance for the rest of you lucky folks!

It looks like we have a bunch of  nice warm weather on the horizon and with warm weather comes barbecues!! I saw this fabulous recipe at How Sweet It Is and I knew I just had to try it. The only difference was that I did mine entirely on the barbecue grill - it's been getting way too hot and humid to have the oven on; especially when we don't have air conditioning!

Grilled Portobello & Gouda Burgers
Makes 4 'burgers'

This recipe is phenomenal. It has all of my favourite components: mushrooms, cheese, roasted garlic and balsamic --- a combo for champions if I do say so myself!! Derek is away this weekend, so I got this all to myself, however when he's home I would use the same toppings on his meat burger  - I think this would be a hit for meat eaters and non-meat eaters alike.

4 English muffins (I used whole wheat but you can use your favourite kind)
4 portobello mushroom caps
2 heads of garlic
1 tablespoon olive oil
4 thick slices of gouda cheese
1 onion, sliced
1 medium tomato, sliced
1 avocado, peeled and sliced
greens (I used baby spinach)

for mushroom marinade:
1/4 cup olive oil
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 - 2 cloves of garlic, minced

At least two hours before you plan to eat,  combine the marinade ingredients in a shallow dish and add mushrooms. Lay them top down and spoon the marinade over the bottoms, so it can soak in all that balsamic-y goodness. Cover and refrigerate.

Start up your barbie and turn it to medium heat. Slice off the top of the heads of garlic and drizzle with a bit of olive oil on top. Wrap in foil and place on barbecue grill for 40 minutes. Let cool completely. Once cool, squeeze the garlic out of the head and mash it up in a small bowl. Set aside.

Brush 1/2 tablespoon olive oil onto your onion slices. Place them on your barbecue grill and let them cook for 5 - 7 minutes per side (until softened).

Add the marinated mushrooms to the grill. Cook for 5 minutes per side. Be careful because the oil may cause your barbecue to smoke and flame up a little. Have a glass of water handy just in case. Once the mushrooms are cooked, add your gouda and cover just until the cheese is melted. Remove from heat.

Toast the English muffins. Spread the mashed garlic onto each English muffin.Follow with the mushroom, grilled onions, tomato, avocado and spinach leaves.

Serve and enjoy. You'll see I also grilled up some sweet potato wedges as my side....and I maybe also had a glass of my favourite red wine  ;-)


I am full. I am happy.

What's your favourite burger combo?

Have a great weekend - get out there and enjoy some sunshine!



  1. I LOVE this!!!!!!!! I'm going to go buy what I need for this meal and make it this week!! Miriam@Meatless Meals For Meat Eaters

  2. Jess knows her grilling... and baking =) haha! Looks great!

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