Best 5 Piled Portobello Gouda Burgers With Roasted Garlic Recipes

Indulge in a symphony of flavors with the Piled Portobello Gouda Burgers with Roasted Garlic, a culinary masterpiece that tantalizes your taste buds with every bite. This delectable burger features a juicy portobello mushroom patty, skillfully grilled to perfection, nestled between two golden-brown buns. The rich, earthy notes of the portobello harmonize beautifully with the creamy, nutty flavor of melted Gouda cheese, creating a harmonious blend of textures and flavors. The roasted garlic adds a touch of savory sweetness, elevating the burger to new heights of deliciousness. Complementing this flavor profile is a medley of fresh arugula, tangy red onion, and juicy tomato, adding a refreshing crunch and vibrant colors. Prepare to embark on a culinary adventure with this gourmet burger recipe, along with variations and additional tantalizing dishes featured in the article, such as the Piled Portobello Gouda Sliders and the Roasted Garlic Aioli.

Check out the recipes below so you can choose the best recipe for yourself!

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Portabella and Gouda Burger with Garlic Mayo image

I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large portabella mushroom caps, cleaned and stem removed
3 -4 slices gouda cheese (thin slices, smoked is good!)
2 tablespoons olive oil
1 clove garlic, sliced
1 teaspoon dried thyme
2 slices fresh ripe tomatoes (thick slices)
2 good bakery rolls or 4 slices French bread, lightly toasted
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 clove garlic, minced
2 teaspoons bermuda onions, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced
1/2 tablespoon dried parsley or 1 1/2 tablespoons fresh parsley, minced

Steps:

Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
Try to include as much of the sliced garlic and thyme as possible in the skillet.
Turn mushroom caps over and top with cheese.
Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
Alternatively, these are delicious on the grill as well!
Serve with tomato on toasted rolls or French bread spread with garlic mayo.
Really nice with some avocado on the side.

Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella image

This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Whole baby spinach leaves
Thinly sliced red onions
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Steps:

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

THE ULTIMATE GRILLED PORTOBELLO BURGER

The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

Ingredients

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS

Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress image

Provided by Tony Rosenfeld

Yield Makes 6

Number Of Ingredients 16

Ingredients

Aioli:
1/2 cup chopped drained piquillo peppers or roasted red peppers from jar
1 tablespoon Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
1 garlic clove, minced
1/2 cup purchased mayonnaise
Cayenne pepper
Mushrooms:
6 large portobello mushrooms, stemmed, dark gills scraped out
1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices
Extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 large garlic clove, minced
8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced
6 sourdough rolls (each about 4 inches in diameter), halved horizontally
1 bunch watercress, stems trimmed

Steps:

For aioli:
Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
For mushrooms:
Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.

GRILLED PORTOBELLO BURGERS

Grilled Portobello Burgers image

You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
6 tablespoons reduced-fat balsamic vinaigrette, divided
4 slices red onion
1 cup roasted sweet red peppers, drained
3 ounces fresh mozzarella cheese, cut into 4 slices
4 kaiser rolls, split
1/4 cup fat-free mayonnaise

Steps:

Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.

Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

Tips:

Choose the right portobello mushrooms: Select large, firm portobello mushrooms with intact stems. Avoid mushrooms with blemishes or bruises.
Roast the garlic ahead of time: Roasting garlic mellows its flavor and adds a delicious depth of flavor to the burgers. You can roast garlic up to 2 days in advance and store it in the refrigerator.
Use a good quality Gouda cheese: Gouda cheese is a semi-hard cheese with a buttery, nutty flavor that pairs well with the portobello mushrooms. Look for a Gouda cheese that is aged for at least 6 months.
Cook the burgers over medium heat: Cooking the burgers over medium heat will help to prevent them from burning and ensure that they are cooked evenly throughout.
Let the burgers rest before serving: Letting the burgers rest for a few minutes before serving allows the juices to redistribute throughout the burger, resulting in a more flavorful and juicy burger.

Conclusion:

Piled Portobello Gouda Burgers with Roasted Garlic are a delicious and satisfying vegetarian burger option. The portobello mushrooms are packed with flavor and the Gouda cheese adds a creamy, nutty flavor. The roasted garlic adds a delicious depth of flavor to the burgers. These burgers are perfect for a summer cookout or a casual weeknight meal. Serve them on a bun with your favorite toppings, such as lettuce, tomato, onion, and avocado.