Portobello Stuffed Mushroom Burger Recipe - Allrecipes.com
Portobello Stuffed Mushroom Burger Recipe
  • READY IN 25 mins

Portobello Stuffed Mushroom Burger

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
  3. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
  4. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2012

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!

 
Most Helpful Critical Review
Jun 19, 2012

Good for a change and easy. I think it could use something else- maybe sprinkle some soy sauce on the mushroom?

 

14 Ratings

Jan 27, 2013

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.

 
Jul 27, 2012

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

 
Mar 06, 2013

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.

 
Feb 07, 2013

I will try liqiud smoke in a little water to saute mushroom ,more of a grill taste. other than that a wonderful burger.thanks.

 
Jul 27, 2014

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.

 
Jul 10, 2014

I really enjoyed these Stuffed Portobello Muchroom Burgers!

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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