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.
—amynoacid
