Cheesy Portobello Mushroom Burger Recipes

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

CHEESY MUSHROOM BURGER

Steps:

• Hit the mushrooms with a drizzle of olive oil and season with salt & pepper. Put them aside until you're ready to grill.
• Mix the cheeses, paprika, garlic powder, and parsley in a bowl. Add the egg and mix until moist and malleable.
• Take a cooking sheet and line it with some non-stick paper. Take some of the cheese and make round "patties" of cheese on the baking sheet and place in the freezer to firm up.
• Into three shallow dishes, place the flour with a little salt and pepper, then the whisked eggs, and the breadcrumbs in the last one.
• Remove the frozen cheese pucks from the freezer and coat them in flour, then the eggs, then the breadcrumbs. You can double coat them if you want a thicker and crunchier cheese puck. Once they are all coated, put them back in the freezer until you are ready to cook.
• For the best results, the cheese pucks should be deep-fried, but cooking them on the grill does work as well.
• Heat the grill and chuck on the mushrooms until they are cooked and have some nice char on them.
• Cook the cheese pucks until they are golden brown, and the cheese is starting to leak out.
• On a toasted burger bun, add the mushroom, the cheese puck, and all the fixings you want.

HALLOUMI AND PORTOBELLO BURGERS WITH HOMEMADE PERI PERI SAUCE

Steps:

• To make the peri peri sauce, remove the seeds from the bird eye chillies, and add them to a mini food processor with the garlic. Blitz until finely chopped. Add the lemon juice, white wine vinegar, olive oil, honey, and a pinch of salt and pepper, and blitz thoroughly until the sauce becomes orange.
• Place the portobello mushrooms in a lightly oiled griddle pan, and cook over a medium-high heat for a few minutes each side, until nearly soft.
• Cut the halloumi into around 6 slices (thicker slices tend to work better), and add to the pan with the mushrooms. Spoon a little of the peri peri sauce over the halloumi and mushrooms, and when the halloumi is golden brown underneath, turn everything over and add more peri peri sauce. You may have a little sauce left over - just keep it in the fridge until its next use.
• Serve the peri peri halloumi and portobello mushrooms in crusty bread rolls, with creamy salad dressing (to counteract the heat!) and salad leaves.

CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY

Steps:

• Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
• Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
• Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
• Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
• Put the egg, flour, and bread crumbs into 3 separate bowls.
• Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
• Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
• Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
• Assemble burger, spread special sauce on buns.
• Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
• Enjoy!

CHEESY MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill. In small bowl, combine mayonnaise and 2 teaspoons salad dressing; blend well. Set aside. Sprinkle mushroom caps with salt and pepper.
• When grill is heated, place mushrooms on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 5 to 8 minutes or until thoroughly heated, turning once.
• Meanwhile, brush cut sides of rolls with 1/4 cup salad dressing. During last 1 to 2 minutes of cooking time, place cheese on mushrooms and place rolls, cut side down, on grill to toast.
• Spread toasted rolls with mayonnaise mixture. Serve cheese-topped mushrooms in rolls.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

CHEESY PORTOBELLO MUSHROOM BURGER RECIPE

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Top with mushrooms; cook 7 to 8 min. or until vegetables are tender, carefully moving mushrooms occasionally to stir onions.
• Remove onions from skillet; set aside. Top mushrooms with 2% Milk Singles; cook 1 min. or until Singles begin to melt.
• Fill buns with mushrooms and onions.

STUFFED CHEESY PORTOBELLO BURGERS

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions and cook just until translucent, about 5 minutes. Add the brown sugar and balsamic vinegar, cover and continue cooking, stirring occasionally, until the onions are caramelized, 20 to 25 minutes.
• Meanwhile, heat a grill, grill pan or cast-iron skillet over medium-high heat. Brush the tops of the portobello mushrooms with olive oil and season liberally with salt and pepper. Cook the mushrooms, stem side down, 5 to 7 minutes. Flip and continue cooking another 5 minutes. Remove to a work surface.
• Fold the shredded cheeses into the caramelized onions just before building the burger. Carefully spoon the caramelized onions and melted cheese into the mushroom caps.
• Build the burger by placing each stuffed mushroom on the bun bottoms. Top with the tomatoes and arugula. Smear the top buns with the Roasted Garlic Aioli and place on top of the other ingredients. Serve immediately.
• Preheat the oven to 400 degrees F.
• Slice off the top of the garlic head. Drizzle the cut side with the olive oil and sprinkle with salt and pepper. Wrap in foil and bake until tender and fragrant, 35 to 40 minutes. Allow to cool.
• Remove the garlic cloves from their skins and add to a food processor along with the mayonnaise, lemon juice and a pinch of salt and pepper. Pulse until pureed. Season and store in an airtight container in the refrigerator until ready to use.