Gorge Trail Gouda Portabella Burgers with Roasted Garlic
4 English muffins, toasted
4 portobello mushroom caps (marinated for 2 hours)
2 heads of garlic
1 tablespoon olive oil
4 thick slices of gouda cheese
1 small red onion, sliced in rings
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
Preheat oven to 375 degrees F. Wrap Garlic in foil and roast with olive oil for 45 minutes.
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.
Carmelize onions in a large skillet and then set aside.
Cook the marinated mushrooms in the skillet.
Add a slice of Gorge Trail Gouda on top when done.
Spread Garlic on both sides of each toasted English muffin.
Top English muffin with a portobello cap, onion rings, tomato, avocado, and butter lettuce. Drizzle balsamic on top and serve.