Best 10 Portobello Stuffed Mushroom Burger Recipes

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Portobello mushroom burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they can be easily customized to your liking. Portobello mushrooms are a good source of protein, fiber, and antioxidants, and they are also low in calories and fat. They are also a good source of vitamins and minerals, including potassium, phosphorus, and selenium. When stuffed with your favorite fillings and grilled, they create a flavorful and satisfying burger that is perfect for a summer cookout or a quick and easy weeknight meal.

Here are our top 10 tried and tested recipes!

PORTOBELLO MUSHROOM BURGER



Portobello Mushroom Burger image

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 portobello mushroom caps (cleaned with underside stems and gills removed)
4 thin slices havarti cheese (or swap provolone or baby Swiss)
Whole wheat or brioche hamburger buns
Sliced red onions
Pesto
Sliced tomato
Arugula

Steps:

  • In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
  • Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
  • Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
  • When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
  • During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Provided by Bob Cody

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Steps:

  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g

STUFFED CHEESY PORTOBELLO BURGERS



Stuffed Cheesy Portobello Burgers image

Provided by Kelsey Nixon

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

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

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.

PESTO-STUFFED PORTOBELLO BURGERS



Pesto-Stuffed Portobello Burgers image

Provided by Martha Rose Shulman

Categories     dinner, easy, for two, lunch, quick, weekday, burgers, main course

Time 30m

Number Of Ingredients 8

4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)
3 tablespoons extra virgin olive oil (1 tablespoon for the pan)
1 garlic clove, crushed
2 tablespoons finely chopped basil
4 heaped tablespoons pesto
Salt
Freshly ground pepper
Hamburger buns for serving (optional)

Steps:

  • Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
  • Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

STUFFED BURGERS ON PORTOBELLOS



Stuffed Burgers on Portobellos image

Here' a low-carb treat that allows my husband and me to still enjoy burgers without compromising any of the taste. It's actually a combination of many memories recipes pulled together into one...and no one misses the bun. - Debbie Driggers, Greenville, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/3 pounds ground beef
1/2 cup shredded cheddar cheese
5 bacon strips, cooked and crumbled
4 large portobello mushrooms (about 4 inches), stems removed
1 tablespoon olive oil
4 tomato slices
4 lettuce leaves

Steps:

  • In a large bowl, combine the Worcestershire sauce, salt and pepper. Crumble beef over mixture; mix well. Shape into eight thin patties. Combine cheese and bacon. Spoon into center of four patties. Top with remaining patties; press edges firmly to seal. , Grill, covered, over medium heat for 6 minutes on each side or until a thermometer reads 160° and juices run clear., Meanwhile, brush mushroom caps with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until tender. Place mushrooms, rounded side down, on serving plates. Top each with tomato, lettuce and a burger.

Nutrition Facts :

REUBEN PORTOBELLO MUSHROOM BURGERS



Reuben Portobello Mushroom Burgers image

These portobello mushroom burgers are a hit every time I serve them. They are filling but not heavy. The sauerkraut, garlic cloves and onions can be made ahead to cut down on prep time. -Lisa Benoit, Cookeville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 12

5 unpeeled garlic cloves
1/2 teaspoon plus 3 tablespoons olive oil, divided
1/2 cup thinly sliced sweet onion
1 can (8 ounces) sauerkraut, rinsed and well drained
3 cups coleslaw mix
1/2 cup sweetened applesauce
8 large portobello mushrooms, stems removed
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 cup Thousand Island salad dressing
8 slices Swiss cheese
8 hamburger buns, split and toasted

Steps:

  • Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

Nutrition Facts : Calories 396 calories, Fat 22g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 708mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

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

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.

PORTOBELLO MUSHROOM BURGER(PAULA DEEN)



Portobello Mushroom Burger(Paula Deen) image

Make and share this Portobello Mushroom Burger(Paula Deen) recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

4 portobello mushroom caps, cleaned
1/4 cup olive oil
salt & freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon prepared pesto sauce
2 teaspoons coarse grain mustard
4 hamburger buns, split, buttered, and toasted
1 cup baby arugula
1 (12 ounce) jar roasted red peppers, drained

Steps:

  • Preheat grill to medium-high heat.
  • Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
  • In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns.
  • Divide arugula evenly over bottom halves of buns.
  • Top each evenly with peppers.
  • Place mushrooms caps over peppers. Cover with tops of buns.

CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY



Cheese-Stuffed Mushroom Burger Recipe by Tasty image

Here's what you need: american cheese, swiss cheese, portobello mushrooms, bread crumbs, egg, flour, vegetable oil, mayonnaise, ketchup, worcestershire sauce, garlic salt, hot chili sauce, lettuce, tomato, onion, pickle, burger bun

Provided by Milloni Merchant

Categories     Appetizers

Yield 1 serving

Number Of Ingredients 17

1 slice american cheese
1 slice swiss cheese
2 portobello mushrooms, de-stemmed
½ cup bread crumbs
1 egg, beaten
½ cup flour
vegetable oil, for deep frying
2 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon worcestershire sauce
1 teaspoon garlic salt
¼ tablespoon hot chili sauce
lettuce
tomato, sliced
onion, sliced
pickle, sliced, optional
burger bun

Steps:

  • Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
  • Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
  • Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
  • Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
  • Put the egg, flour, and bread crumbs into 3 separate bowls.
  • Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
  • Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
  • Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
  • Assemble burger, spread special sauce on buns.
  • Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
  • Enjoy!

Nutrition Facts : Calories 1238 calories, Carbohydrate 131 grams, Fat 63 grams, Fiber 8 grams, Protein 33 grams, Sugar 11 grams

### 3 Key Elements to Make Moist and Savory Portobello Stuffed Mushroom: 1. **Selecting the Right Mushroom Cap:** - Opt for large, firm, and meaty portobello mushrooms with intact stems for easy handling. - Lightly wipe the mushrooms with a clean, slightly moistened paper towel to remove any debris. 2. **Preparing the Mushroom Caps:** - Carefully remove the stem from the mushroom cap, leaving a small cavity. - Use a spoon or melon baller to scoop out the gills from the underside of the cap, creating a smooth surface. - Brush the inside of the cap with a small amount of oil to prevent sticking. 3. **Stuffing the Mushroom Caps:** - Prepare the stuffing mixture of your choice, such as a combination of seasoned bread crumbs, sautéed onions, minced herbs, and grated cheese. - Generously fill each mushroom cap with the stuffing mixture, mounding it slightly above the rim. - Top with additional grated cheese or sprinkle with breadcrumbs for a crispy crust. ### 4 Essential Baking and Grilling Techniques: 1. **Baking in the Oven:** - Place the prepared portobello mushrooms on a greased or parchment-paper- lined sheet pan. - Keep the mushroom cavity facing upwards to prevent the stuffing from spilling out. - Bake in a preheated 400°F (200°C) for 20-25 minutes, or until the mushrooms are soft and the stuffing is golden brown. 2. **Broiling in Oven:** - Preheat the broiler to high. - Place the stuffed mushrooms on a greased or parchment-paper- lined sheet pan. - Keep the mushroom cavity facing upwards. - Broil for 5-7 minutes, or until the stuffing is bubbling and slightly charred and the mushrooms have. 3. **Grilling:** - Preheat your outdoor or stovetop gas/charcoal grills to medium-high heat. - Lightly grease the grates to prevent sticking. - Place the stuffed mushrooms on the hot grates, cavity side up. - Grill for 8-10 minutes per side, or until the mushrooms are soft and the stuffing is browned. 4. **Pan-Seared and Oven-Finished:** - Preheat a large skillet over medium heat. - Add a drizzle of oil and carefully place the stuffed mushrooms in the skillet, cavity side down. - Sear for 2-3 minutes until the underside is browned. - Flip the mushrooms over and transfer the skillet to the preheated 400°F (200°C) for 15-18 minutes, or until the mushrooms are soft. ### 2 Serving Suggestions and Final Notes: 1. **Serving as an Appetizer or Main Dish:** - Stuffed portobello mushrooms can be served as a hearty and flavorful appetizer or a satisfying main dish. - Pair them with a crisp green or mixed green sideサラダ with a vinaigrette or balsamic glaze. 2. **Versatile Flavor Variations:** - The stuffing can be customized according to your personal taste and dietary needs. - For a vegetarian alternative, use a mixture of sautéed or roasted légumes and legumes. - Incorporate a variety of spices, herbs, and cheese to create unique and delicious fillings. 3. **Cooking Time and Mushroom Size:** - The size of the mushroom cap will determine the cooking time. - Smaller mushrooms may require a slightly reduced cooking time, while larger mushrooms may need additional time. - To ensure even cooking, choose mushrooms that are relatively similar in size. 4. **Storage and Reheating:** - Stuffed portobello mushrooms can be made ahead of time and stored in the refrigerator for up to 3 days. - To rehead, prehead the over to 350°F (175°C) and bake the mushrooms for 15-20 minutes, or until warmed through.

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