The Burgers in the oven Plated Cookbook is now available! An easy balsamic marinade adds incredible flavor.
Stuffed with cheese and served on a fluffy brioche bun. I have a feeling you are having feelings about this Portobello Mushroom Burger. Stuffed with cheese, rich, and savory. Reaction Two: Why are we calling a portobello mushroom a burger again? Midwest, so even though I fall solidly in the Reaction One group, I can hear Reaction Two’s concerns—try this Portobello Mushroom Burger recipe anyway. The pesto makes the burgers fresh, unique, and bright, the prep and cleanup are a breeze, and it’s healthy without tasting overly so.
So, you’ve seen other Portobello Mushroom Burger recipes. Maybe you’ve made one or two at home or ordered them on a menu. Here’s why I like this particular Portobello Mushroom Burger the best. Marinated in soy and balsamic and stuffed with havarti!
It is a STUFFED Portobello Mushroom Burger. My solution: double stack and stuff. Those who clicked on this recipe seeking a vegan Portobello Mushroom Burger, you can swap a dairy-free cheese instead. I actually lifted the idea of stacking and stuffing the portobello mushrooms from Shake Shack, whose vegetarian burger does just this. Shake Shack’s portobello burger is also breaded and deep fried, which I honestly found overkill. The burgers have a stellar flavor all on their own, no heavy excess breading required. Whenever you are cooking with portobello mushrooms, I recommend removing the stems and gills first.
To remove the gills, gently twist off the stem. Use a small spoon to scrape away and discard the dark gills. For a little brightness and tang. For the max flavor impact, I recommend marinating the portobello mushrooms for at least 30 minutes or up to two hours.
