File this under my current obsessions.
Perfect single-serving margaritas with plenty of salt.
Creating an extra-smoky aqua eye with a splurge brush and MAC’s Talent Pool.
Surviving for a week on toast, cheese, chocolate, avocado and butter-sauteed mushrooms while embracing single life.
Reality TV gossip: Real World — what a trainwreck. I don’t watch it, but I hear about it.
On the hunt for a self-tanner that doesn’t leave me orange—still searching.
Hugging it out frequently.
Daily long walks that feel like a small victory compared with other cardio.
Ice-cold water studded with strawberries and cucumbers.
See also:
Trashy celebrity magazines.
Blake Shelton — major girl crush.
Pinterest. I can’t stop.
Vacuuming a two-pound container of spilled sprinkles out of a countertop crevice.
Eating burgers on English muffins.
Have you ever eaten a burger on the crusty nooks and crannies of an English muffin? I’m obsessed with the toastiness and crunch.
My mushroom fixation led me to a giant portobello burger experiment. I’m a dedicated beef lover, so I don’t order mushroom burgers often, but I wanted to make a snack that satisfies—and this one did.
Buttery roasted garlic, creamy avocado, marinated portobello caps and a syrupy balsamic glaze. Plus two thick slices of Gouda. What are you waiting for?
Imagine how much better your day will be after eating this. Drop whatever you’re doing and make one—you have my permission.
Piled Portobello Gouda Burgers with Roasted Garlic
4
burgers
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Ingredients
-
4
English muffins,
light multigrain preferred -
4
portobello mushroom caps -
2
heads of garlic -
1
tablespoon
olive oil -
4
thick slices Gouda -
1
small red onion -
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
Instructions
-
Two hours before serving, whisk the marinade ingredients in a shallow dish and add the mushrooms. Lay them top-side down and spoon marinade into the gills so they soak. Marinate for two hours.
-
One hour before serving, preheat the oven to 375°F. Slice the tops off the garlic heads, drizzle with about 1/2 tablespoon olive oil, wrap in foil and roast for 45 minutes. Let cool. Meanwhile, heat the balsamic in a small saucepan to a boil, then simmer 3 minutes until slightly reduced. Remove from heat and set aside to thicken.
-
Slice the red onion into rings. Heat 1/2 tablespoon olive oil in a large skillet over medium. Add the onions and cook 10–12 minutes until softened and caramelized, then set aside in a bowl, leaving the skillet hot. Add the marinated mushrooms, top-side up, and cook 5 minutes. Flip and cook 4 more minutes. Return them top-side up, place a slice of Gouda on each, and turn off the heat to melt the cheese.
-
Toast the English muffins. Squeeze the roasted garlic from the heads into a bowl and mash with a fork, then spread the garlic on both sides of each muffin.
-
Assemble: top each toasted muffin half with a portobello cap, caramelized onion rings, tomato slices, avocado and butter lettuce. Lightly season tomato and avocado with salt and pepper, drizzle with the thickened balsamic, and serve.
Sandwich
American
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Only better with bacon. Duh.