Recipe by Questoria
"This mushroom is so big, you don't need beef in your burger! We don't normally add more toppings, but a slice of Vidalia® onion would be good."
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vegetable cooking spray
portobello mushroom caps
fresh spinach leaves
shredded aged Cheddar cheese
1% cottage cheese
thin, multi-grain hamburger buns
Excellent!! I thought i might not like the combination of the cottage cheese and cheddar but, I did. The only thing I did different was grill them instead of baking but, they turned out great. Even the 3 1/2 year old gave me the thumbs up!
Good for a change and easy. I think it could use something else- maybe sprinkle some soy sauce on the mushroom?
I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill). But I kind of mixed recipe ideas, stuffing my two 'shrooms with 2 roma tomatoes, a heavy fistful of spinach, what is probably an unhealthy-but-yummy handful of shredded parmesan, basil paste (or fresh if you have it), 2 cloves minced garlic, 2-3 teaspoons of balsamic vinegar, S&P to taste, onion powder, a stalk of green onion, and bread crumbs. We criss-crossed the top with cut strips of roasted red peppers (the soft kind from the jar), and then baked it as instructed above. While it cooled after 12 minutes, we melted two slices of provolone cheese per mushroom on top, and then ate it on wheat bread instead of buns. But if you have proper burger buns, definitely opt for that. Basically my roommate and I had a field day with stuff we had in our kitchen already. It was definitely overstuffed and required either bad table manners or a fork and knife to eat, but SO, SO, SO good!
I do plan on trying this exact recipe sometime.
Great recipe. Portobellos are so versitile and flavourful. I did make a couple of additions though. I first cooked some bacon I had cut into small chunks. I then sauted some fresh garlic in some of the reserved bacon drippings. Then I added the spinach and cooked all of it together. After that mixture cooled I then added the rest of the ingredients and followed the rest of the recipe. The cooking time is a bit off though as I had to cook for at least 20 minutes not 12. Other than that this was awesome. A little mayo, sauted onion, tomato, and a toasted bun and this is a keeper.
The whole family adored this recipe. I did add significantly more garlic like a whole minced head plus dried minced garlic, a sautéed onion, seasoned bread crumbs, and more salt. I will make this again very soon
I will try liqiud smoke in a little water to saute mushroom ,more of a grill taste. other than that a wonderful burger.thanks.
Holy cow (no pun intended), these taste like a straight-up hamburger. They're really good. Even my wife liked them. I doubled up on the filling since my caps were humongous, and that was a good thing. They're moist and meaty-feeling.
I really enjoyed these Stuffed Portobello Muchroom Burgers!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Stuffed Mushroom Burger
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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