Portobello Stuffed Mushroom Burger

Portobello Stuffed Mushroom Burger

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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Ingredients

25 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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

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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. ...

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 wi...

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

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 t...

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 som...

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 ...

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

Keep things drained before putting it in/on the big meaty Portobello. I strained the cottage cheese, leaving curds. I cooked spinach in a little butter w/ a lot of garlic...then squeezed/squashe...

I used provolone cheese instead of the cheddar/cottage blend since I had neither of those. I also used fresh spinach that I added a little water to to cook, but otherwise I kept to the recipe ex...

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