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