Cheesy, Stuffed Portobello Mushroom Burgers Recipe

Cheesy, Stuffed Portobello Mushroom Burgers

• Skill level: Intermediate
• Servings: Makes 2 burgers
• Nutritional Information (per serving): Calories 1185, Total Fat 79 g, Saturated Fat 19 g, Carbohydrates 89 g, Dietary Fiber 8 g, Sugars 15 g, Protein 36 g, Cholesterol 230 mg, Sodium 1442 mg
• Total time: 1 hour (including cooling)
• Active time: 30 minutes

Discover the magic of portobello mushrooms, stars of modern cooking as hearty meat alternatives with their satisfying texture and robust flavor. These cultivated giants are perfect for standalone meals, delivering an irresistible earthy taste. Pro tip: Clean them right before cooking to avoid sogginessskip soaking, keep the gills and skin intact (minus any dirt), and give them ample time on heat to unlock their deepest flavors. Ready to create juicy, cheesy burgers that rival any beef patty? Let's dive in!

Ingredients

• 4 large portobello mushrooms, cleaned of dirt
• 1 medium yellow onion, thinly sliced
• 6 large garlic cloves
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 2 cups panko breadcrumbs
• 2 teaspoons granulated garlic
• 3/4 cup shredded Monterey Jack cheese
• 8 basil leaves, torn
• 2 to 4 iceberg lettuce leaves
• Sliced dill pickles and pickle juice, for serving
• Red wine vinegar, for drizzling
• 2 burger buns, buttered and toasted

Instructions

1. Preheat the oven to 425F. Prepare two rimmed baking sheets lined with parchment paper and set aside.
2. To roast the mushrooms, place them stem-side up on one of the baking sheets along with the onions and garlic cloves in a single layer. Drizzle half the olive oil over everything, then pour about 1/2 cup water around the mushrooms on the sheet. Season generously with salt and pepper. Roast in the oven's center until the mushrooms shrink and darken, about 15 to 18 minutes. Remove and allow to cool.
3. For breading, whisk the eggs with a splash of water in a medium bowl. In another bowl, mix the panko breadcrumbs with the granulated garlic. Dip each mushroom first into the egg wash, then fully coat it with the breadcrumb mixture. Set aside.
4. Heat the remaining olive oil in a large skillet over medium heat until it starts to smoke. Place the mushrooms in a single layer and cook on one side until golden brown, around 2 to 3 minutes. Flip and cook the other side until also golden, about 2 to 3 minutes more. Remove and arrange on a clean baking sheet. Season with salt and pepper.
5. Prepare the filling by combining the roasted garlic cloves, onions, and shredded cheese in a medium bowl. Add any leftover egg and 1/4 cup of reserved breadcrumbs from the breading step. Stir in the torn basil leaves and mix thoroughly.
6. For assembly, on the same baking sheet place two portobello mushrooms, stem-side up with some space between them. Spoon half of the filling onto each. Then top each with the remaining mushrooms, pressing down gently but firmly to form compact sandwiches. Bake in the oven until the cheese melts, roughly 6 to 8 minutes.
7. Form two cups using the iceberg lettuce leaves. Into each lettuce cup, drizzle some pickle juice and red wine vinegar. Season with salt and pepper, then add sliced pickles on top.
8. To serve, place each mushroom burger on a bottom bun. Invert a lettuce cup with pickles onto each burger, then top with the bun crowns. Serve immediately and savor the crispy, melty perfection!