STUFFED CHEESY PORTOBELLO BURGERS
Provided by Kelsey Nixon
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
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.
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Layla Lloyd
[email protected]These burgers were amazing! I'm definitely going to make them again.
Corné Morrison
[email protected]I'm not sure what went wrong, but my burgers turned out dry and tough. I think I might have overcooked them.
Andre Ngendo
[email protected]These burgers were delicious! I made them for my family and they loved them. The cheese was gooey and the mushrooms were cooked perfectly.
MUK GAMING
[email protected]I'm a big fan of portobello burgers, and this recipe is one of my favorites. The sun-dried tomatoes and pesto add a lot of flavor.
Hamza Khawaja
[email protected]These burgers were a bit bland for my taste. I think I would add some more seasoning next time.
Bakojja Dennis
[email protected]I love the idea of using portobello mushrooms as burger patties. It's a great way to get more vegetables into my diet.
Arelys Brol
[email protected]These burgers were easy to make and very tasty. I would definitely recommend them to anyone looking for a new vegetarian burger recipe.
paradoxical madness
[email protected]I followed the recipe exactly and the burgers turned out great! They were cooked perfectly and the flavors were spot-on.
Katlyn Gates
[email protected]These burgers were a bit too dry for my taste. I think I would add some more moisture next time, maybe by using a different type of cheese or adding some sauce.
Ms Tasfi
[email protected]I'm not usually a fan of portobello mushrooms, but these burgers were amazing! The cheese and sun-dried tomatoes really made them.
Lilia Tolentino
[email protected]These burgers were delicious! I made them for a party and everyone loved them. They're a great option for vegetarians and meat-eaters alike.
Eliza Gonzalez
[email protected]The instructions were easy to follow and the burgers turned out perfectly. I especially liked the addition of the sun-dried tomatoes, which gave the burgers a nice tang.
sn jiyem
[email protected]I love that this recipe uses portobello mushrooms instead of beef. It's a great way to get a delicious and satisfying burger without all the meat.
Divine Chinaza
[email protected]These portobello burgers were a hit with my family! They were so flavorful and juicy, and the cheese was perfectly melted and gooey. I will definitely be making these again.