cartoon by marc johns.

Wednesday, August 24, 2011

Roasted Garlic Balsamic Portobello Mushroom Burgers

This recipe is crazy delicious.  It has some of my most favorite ingredients: garlic, balsamic vinegar, mushroom, cheese, avocado...so it's pretty hard to go wrong here.  The portobellos are rich enough that you don't miss the fact that there is no meat in this sandwich.  It is actually surprisingly filling.  This is a fairly easy recipe, but you have to plan ahead...you have to start marinating the mushrooms 2 hours before you want to eat, and start roasting the garlic about an hour before you want to eat.  The actual cooking of the mushrooms and assembling of the burgers takes only like 15 minutes.  This is a great recipe to serve at a summertime BBQ (especially if there are vegetarians).  This recipe makes 4 burgers.  

4 whole wheat english muffins
4 portobello mushroom caps
2 heads of garlic
1 tablespoon olive oil
4 slices of gouda cheese
1 small red onion
1 medium tomato
1 medium avocado
lettuce for garnish (I used spinach)
1/2 cup balsamic vinegar
For the marinade:
1/3 cup olive oil
2 tablespoons soy sauce (I used low sodium)
2 tablespoons cooking sherry
2 tablespoons balsamic vinegar
1 clove of garlic, minced

1.  Two hours before cooking, combine the ingredients for the marinade and whisk until combined.  
Whisked marinade.
2.  Put the portobello mushroom caps into the marinade top down.  Spoon marinade onto the underside of each cap.  Eventually during the 2 hours the mushroom should change to a darker color as the marinade soaks in.
Mushrooms marinating.
3.  One hour before cooking, preheat the oven to 375 degrees.  Slice the tops off of each head of garlic and drizzle with olive oil.  Wrap each head of garlic in foil and put in the oven, right on the rack.  After about 45 minutes, take the garlic out of the oven and allow to cool.
Garlic ready to be roasted.
4.  When you are ready to begin cooking, the garlic should be out and cooling off, and the mushrooms should be dark in color, having soaked up the marinade.  Heat the 1/2 cup of balsamic vinegar in a saucepan over medium heat until it boils.  Let simmer for about three minutes, then remove from heat and allow to thicken.
Thickening balsamic vinegar.
5.  Slice the red onion into rings.  Put a tablespoon of olive oil into a large skillet (you will use this skillet to cook the portobellos later).  Heat the olive oil over medium heat and add the onions to the pan.  Change to low heat and try not to move the onions around as you allow them to caramelize.
6.  Toast the whole wheat english muffins.  While they are toasting, take the garlic out of the heads and mash into a paste.  Once the muffins are toasted, spread the garlic on both sides of each muffin.
Roasted garlic spread.
7.  Slice the tomato and avocado.  Put on one side of each english muffin, along with some lettuce.
Starting to stack the sandwich.
8.  Once the onions are caramelized, take them out of the skillet and set aside to cool.
9.  Put the portobellos in the skillet over medium heat, top side down.  Cook for 5 minutes.  Flip over and cook for 4 more.
5 minutes.
4 more minutes.
10.  Put the onions on the english muffin.
Sandwich ready for the portobello.
11.  After the portobellos are cooked, turn off the heat and put a slice of gouda cheese on each portobello cap.  Allow the cheese to melt.
Waiting for cheese to melt.
12.  Put one portobello cap on each sandwich and drizzle with the thickened balsamic.
The drizzle.
13.  Put the other side of the english muffin on top of the portobello and enjoy!
Two ready-to-eat sandwiches.
So good.
Recipe adapted from howsweeteats.com


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