Best Stuffed Burgers On Portobellos Recipes

STUFFED CHEESY PORTOBELLO BURGERS

Stuffed Cheesy Portobello Burgers image

Provided by Kelsey Nixon

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 Vidalia onions, thinly sliced
4 large portobello mushrooms, stems removed and caps cleaned
Olive oil, for brushing
Kosher salt and freshly cracked black pepper
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1/2 cup shredded sharp white Cheddar
1/2 cup shredded Swiss
4 kaiser rolls, split, buttered and toasted
4 slices tomato
1 cup baby arugula
Roasted Garlic Aioli, recipe follows
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
1/2 cup mayonnaise
1 teaspoon lemon juice

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.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

Ingredients

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
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, to drizzle
2 burger buns, buttered and toasted

Steps:

Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESE-STUFFED PORTOBELLO BURGER

Cheese-Stuffed Portobello Burger image

The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 1h5m

Number Of Ingredients 11

Ingredients

4 large portobello mushrooms (4-to-5-inch caps), stems removed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces provolone, thinly sliced (about 8 slices)
1/4 cup unbleached all-purpose flour
1 large egg, whisked
1 cup panko
Vegetable oil, for frying
Garlic-Vinegar Mayonnaise
4 brioche buns, halved and toasted
1 cup packed baby arugula

Steps:

Preheat oven to 425°F. Line a baking sheet with parchment. Brush both sides of mushrooms with olive oil; season with salt and pepper. Arrange mushrooms, gill-sides down, on sheet and roast, flipping once, until tender, 22 to 25 minutes. Let cool, then transfer to a cutting board, gill-sides down. Butterfly each by cutting horizontally through middle of cap, leaving one side intact. Open flaps and add cheese (if necessary, fold to fit.) Close flaps and gently press to seal with your palm.
Place flour, egg, and panko in separate shallow bowls. Dip each stuffed mushroom in flour, then egg, turning to coat and shaking off excess. Then dip in panko, pressing to adhere.
Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium until a panko crumb sizzles when tossed in. Working in two batches, cook mushrooms until golden and crisp, 2 to 3 minutes per side.
Transfer mushrooms to a wire rack set over a baking sheet; season with salt. Spread mayonnaise on buns. Top with mushroom burgers and arugula. Serve immediately.