vegtarian Archives - For the Love of Food https://www.4theloveoffoodblog.com/tag/vegtarian/ Sharing home cooked, family friendly recipes, reviews, projects, & parties from my family to yours! Wed, 11 Jan 2023 22:35:05 +0000 en-US hourly 1 https://www.4theloveoffoodblog.com/wp-content/uploads/2019/08/cropped-favicon-1-32x32.png vegtarian Archives - For the Love of Food https://www.4theloveoffoodblog.com/tag/vegtarian/ 32 32 Stuffed Portobello Mushroom Burger https://www.4theloveoffoodblog.com/stuffed-portobello-mushroom-burger/ https://www.4theloveoffoodblog.com/stuffed-portobello-mushroom-burger/#respond Thu, 21 Aug 2014 01:18:00 +0000 http://test.robinhelp.com/index.php/2014/08/21/stuffed-portobello-mushroom-burger/   This recipe would be a great Meatless Monday dish but I couldn’t wait until then to share it! This Stuffed Portobello Burger is a combination of two of my favorite things: stuffed mushrooms and juicy burgers. It takes 30 minutes or less to make and is one messy but good dish that will have...

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This recipe would be a great Meatless Monday dish but I couldn’t wait until then to share it! This Stuffed Portobello Burger is a combination of two of my favorite things: stuffed mushrooms and juicy burgers. It takes 30 minutes or less to make and is one messy but good dish that will have you full but wanting more! 
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Stuffed Portobello Mushroom Burger

Ingredients

  • 2 portobello mushrooms stems and gills removed
  • · ½ cup teriyaki sauce
  • · 1 tbsp plus 1 tsp olive oil
  • · ½ yellow onion diced
  • · 2 cloves garlic pressed
  • · 1 ½ cups baby spinach chopped
  • · 2 tbsp cream cheese spread
  • · ½ cup plus 1 tbsp Italian mix cheese shredded
  • · ¼ cup panko breadcrumbs
  • · Salt and cracked black pepper to taste
  • · Fresh baked Brioche Buns lightly toasted
  • · Spicy sauce I like Gochujang, Korean sweet and spicy sauce, optional

Instructions

  • Preheat oven to 350 degrees.
  • Place portobellos in a baking dish and top with teriyaki sauce, turning to coat.
  • Let sit and marinade in sauce while you cook the filling.
  • In a skillet over medium heat, add a swirl of olive oil and add onions and garlic.
  • Cook stirring until softened then season with salt and pepper.
  • Add cream cheese and ½ cup of the shredded cheese mix, stir until melted.
  • Finally add 1 cup chopped spinach and stir until wilted. Remove from heat.
  • Flip portobellos so they are facing up in the baking dish and scoop filling into the centers, packing it in.
  • Bake in the center of the oven for 20 minutes or until melted a bubbly.
  • Right before the mushrooms come out of the oven make the topping: In a small bowl, combine panko breadcrumbs, 1 tbsp shredded cheese, and 1 tsp olive oil. Mix to coat.
  • Remove mushrooms from oven, turn the oven to broiler.
  • Sprinkle breadcrumb topping on top of each mushroom then place under the broiler until golden, about 1 minute.
  • To plate: I like to use more baby spinach (kale is also tasty) on the bottom of my bun then top with a stuffed Portobello (cheese side up).  This helps to keep the bread from getting soggy.
  • You don’t need many condiments since the Portobello and its filling is the star but I had a pop of flavor and spice with a drizzle of Gochujang sauce on the inside top bun. Sriracha mayo would also be delicious.
  • Top your portobello with the top bun and serve warm with a side of crispy potatoes or fresh steamed broccoli.
Marinating mushrooms gives them lots of extra flavor.
  For this recipe I used teriyaki sauce but salad dressings, olive oil, soy sauce, and even wine work great too! 
To plate my burger, I kept it simple with baby spinach leaves on the bottom and a drizzle of Gochujang (sweet and spicy Korean sauce) on top of a toasted bun. 
I love using Portobello Mushrooms in my recipes! Check out my 
 
 

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