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.