Stuffed 'Shroom Burger

Stuffed ‘Shroom Burgers

June 9th, 2016

Before we get started today, I need to clear the air on one thing: I am in no way, shape or form (both literally and figuratively) a vegetarian. Bring me your steaks, roasts and filets; I will eat them grilled, braised, sous vide or just about any other way you can imagine. Normally I would feel that calling a meatless patty a burger as profane, but I think these fried portobello caps are an exception . I mean, doesn’t the fact that they’re stuffed with massive amounts of cheese at least give them an honorary mention among the burger elite? In all seriousness, these are a delicious and welcome change to the never-ending meat barbecues that summer tends to bring. We slathered garlic aioli on ours, but some guacamole or blue cheese sounds equally tasty.

Stuffed & Ready to be Battered

Stuffed ‘Shroom Burgers

  • 4 large portabello caps
  • 1/2 cup balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 6 eggs
  • 1 cup panko bread crumbs
  • 1 cup flour
  • 1 cup swiss cheese
  • 1 cup pepper jack cheese
  • oil for frying
  • tomatoes
  • lettuce
  • 4 kaiser rolls

Garlic Aioli

  • 1/2 cup mayonnaise
  • 2 cloves minced garlic
  • 2 tsp oil
  • 1/2 tsp cayenne

Make the aioli by heating the oil in a pan over medium heat. Sauté the garlic until starting to turn golden, about 30 seconds. Fold the garlic and cayenne into the mayonnaise. Refrigerate up to one week.

For the burgers:

Clean the mushrooms of any dirt and cut off the stems. Marinate the portobello caps in the balsamic for at least five minutes, up to 30 minutes. Remove from the vinegar and brown in a pan over medium high heat for 2 minutes on each side, sprinkling with salt and pepper. Meanwhile, shred the cheeses and set aside. Once the mushrooms are removed from the heat, pack approximately 1/2 cup of mixed cheese into each cap and press down firmly (you want to do this while the portobello is still warm so the cheese and the mushroom stick together better). Set up three medium bowls with flour, egg, and panko, respectively. Dredge each mushroom through the flour to coat completely; then soak in the egg mixture and coat with the panko, pressing down firmly. Repeat through the egg and the panko one more time. Heat a pan over medium high heat with about an inch of oil until the temperature is about 365 degrees. Fry the mushrooms for about 2 minutes on each side, or until the panko is golden brown. Remove from the oil and place on a stack of paper towels to drain off the oil. Spread the buns with the aioli and top each burger with lettuce and tomato.

Makes 4 burgers


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