PORTOBELLO STUFFED MUSHROOM BURGER
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.
Provided by Questoria
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
- 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.
- Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 28.4 g, Cholesterol 8 mg, Fat 5 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 2.1 g, Sodium 433.3 mg, Sugar 2.5 g
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY
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
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
ROASTED PORTOBELLO CAPS
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
Provided by EatingWell Test Kitchen
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
- Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g
CHEESE-STUFFED PORTOBELLO BURGER
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
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.
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free. Note: While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
Provided by Laura / A Beautiful Plate
Categories Healthy and Light
Time 1h
Number Of Ingredients 14
Steps:
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
- Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
- Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
- Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 21 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 778 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g
CHEESY STUFFED PORTOBELLO MUSHROOMS WITH MEDITERRANEAN VEGETABLES
Cheesy vegetarian baked portobello mushrooms stuffed with veggies and topped with melted cheese. Serve as a hearty appetizer or a light main dish with an additional side or a big salad.
Provided by Karen Tedesco
Categories Vegetables
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Combine the tomatoes, bell pepper, zucchini, 1/2 the garlic, chili pepper, thyme and 1 teaspoon salt in a 9 x13-inch baking dish. Drizzle with 3 tablespoons olive oil and toss around to coat.
- Put the breadcrumbs in a medium bowl and add the remaining garlic, parsley and 1 tablespoon olive oil. Stir to combine and moisten the crumbs.
- Scrape the gills out of the mushroom caps with a spoon. Nestle the mushrooms top side down over the vegetables in the baking dish. Spoon some of the breadcrumb mixture into each cap.
- Bake 20 - 25 minutes, until the vegetables begin to shrivel and the breadcrumbs turn golden brown.
- Sprinkle the cheese evenly over the top of the mushrooms and return to the oven for 5 more minutes to melt the cheese.
- Serve warm.
Nutrition Facts : ServingSize 1 g, Calories 261 kcal, Carbohydrate 28 g, Protein 14 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 444 mg, Fiber 4 g, Sugar 7 g
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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PORTOBELLO MUSHROOM BURGERS RECIPE - REAL FOOD HAPPY HOME
From realfoodhappyhome.com
Cuisine AmericanCategory Main CourseServings 4Total Time 35 mins
- Preheat the oven to 425 degrees. Remove the portobello stems and gills and wipe them down with a damp paper towel. Line a cookie sheet with foil and spray with nonstick cooking spray. Set them on the cookie sheet.
- Mix shredded cheese and cream cheese into a small bowl. If the cream cheese is cold, microwave for 10-15 seconds. Divide the filling into four portobello caps and top with another [empty] mushroom. Use a toothpick to hold the two mushrooms together and return to the cookie sheet.
- Mix ingredients for Bowls 1, 2, and 3. DIp the burgers into the flour/cornmeal mixture until evenly coated. Then dip into the eggs. Finally, add the burgers to the breadcrumb mixture, making sure to evenly coat all sides of the burgers. Repeat for all four burgers.
- Bake the burgers for 18-20 minutes until brown and crispy. I like to bake the burgers on a wire rack for optimum crispiness, but you don't have to.
FOUR CHEESE-STUFFED PORTOBELLOS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Portobello MushroomServings 10Total Time 1 hr
- Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
- In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
- Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
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5/5 Author RingadingServings 4Total Time 1 hr
- Brush the underside of 4 of the Portobello mushrooms with olive oil. Cut the stems and the remaining 2 mushroom caps into 1/2-inch dice. Transfer the diced mushrooms to a food processor and pulse just until finely chopped.
- In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the bell pepper, shallots and half of the garlic and cook over moderate heat, stirring, until softened and beginning to brown, about 5 minutes. Add the chopped mushrooms and cook over high heat, stirring, until softened and all of the liquid has evaporated, about 5 minutes longer. Add the cashews and half of the dill and transfer to a bowl to cool. Stir in the shredded cheese and season with salt and cayenne.
- In a small bowl, combine the mayonnaise with the remaining minced garlic and dill and season with black pepper.
- Light a grill. When the fire is medium hot, brush the grate with oil. Grill the mushrooms, stemmed side down, for 7 to 8 minutes, or until softened and browned. Brush the tops with olive oil and transfer them to a platter, stemmed side up. Pack the filling into the mushroom caps in a slightly flattened mound. Top with the cheese slices.
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- Heat a large skillet over medium heat and add the olive oil. Add the mushroom caps and toss so they are coated in the oil, the stir in the garlic. Cook the mushrooms for about 3 to 4 minutes on each side, until they are tender and juicy. Add the balsamic vinegar into the skillet and toss the mushrooms. Reduce the heat to low, sprinkle salt and pepper on the caps, and then fill the inside of the cap with 1 ounce or so of blue cheese. Cover the skillet just until the cheese melts.
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