Best 7 Stuffed Burgers On Portobellos Recipes

STUFFED BURGERS ON PORTOBELLOS

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.

STUFFED CHEESY PORTOBELLO BURGERS

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.

FONTINA-STUFFED BURGERS WITH PORTOBELLOS AND BACON AND ROASTED POTATO WEDGES

Steps:

• For the burgers: Preheat the oven to 400 degrees F.
• Place the bacon on a baking sheet lined with a rack. Roast until the bacon is crisp but still pliable, 20 minutes.
• Using a large spoon, scrape the gills out of the mushrooms. Toss the mushrooms with olive oil and some salt and roast for 20 minutes.
• Divide the ground beef into 8 portions; season generously with salt. Roll each portion into a ball and flatten into a patty. Make a nest or indentation in four of the patties and fill each with 2 ounces of the fontina. Place the remaining patties on top of the cheese-filled patties, pinch firmly to close, and then press and shape the patties.
• Coat a large sauté pan with olive oil and add the onions. Season with salt and cook until the onions are starting to brown and are very soft and aromatic, 5 to 6 minutes. Remove from the heat.
• Heat a large griddle or flat-top over medium-high heat. Coat the griddle lightly with olive oil and cook each burger until very brown and crusty, 4 to 5 minutes per side.
• Cut the rolls almost all the way in half, leaving one side intact, so they open like a book. Place open-side down on the griddle and toast.
• Place a burger on the bottom half of each roll. Break the bacon strips in half and place 4 halves on each burger. Divide the onions among the burgers. Cut each mushroom in 3 slices and arrange on top of the onions. Top with the remaining fontina. Place the burgers on the baking sheet and roast or broil until the cheese has melted. Top each burger with baby arugula and close the roll. Serve hot.
• For the potato wedges: Toss together the Parmigiano-Reggiano, olive oil and potatoes in a bowl; season with salt. Lay the potatoes out in a single layer on a baking sheet. Roast for 10 minutes. Turn the potatoes over and roast for an additional 10 minutes.
• Toss the potatoes with the parsley and serve alongside the burgers.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

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.

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

CHEESE-STUFFED PORTOBELLO BURGER

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.

PESTO-STUFFED PORTOBELLO BURGERS

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.