Hello World KitchenBeta
Large portobello mushroom caps generously stuffed with gooey melted cheese, coated in seasoned panko breadcrumbs, and fried to crispy perfection. A decadent, meatless burger alternative packed with savory flavor and satisfying crunch.
Ingredients
Mushroom Patties
- 4 large Portobello mushrooms — Stems removed, gills gently scraped out
- 4 slices Gouda or mozzarella cheese — Cut to fit inside the mushroom caps
- 0.5 cup All-purpose flour — For dredging
- 2 large Eggs — Beaten
- 1.5 cups Panko breadcrumbs — For the crispy coating
- 1 teaspoon Garlic powder — Mixed into the flour
- 0.5 teaspoon Smoked paprika — Mixed into the flour
- 1 teaspoon Kosher salt — Divided
- 0.5 teaspoon Black pepper — Divided
- 2 cups Vegetable oil — For shallow frying
Burger Assembly
- 4 whole Brioche or hamburger buns — Toasted
- 0.25 cup Mayonnaise or aioli (optional) — For spreading
- 4 pieces Lettuce leaves — Washed and dried
- 1 large Tomato — Sliced
Instructions
-
Clean the portobello mushrooms with a damp paper towel. Remove the stems and use a spoon to gently scrape out the dark gills to make room for the cheese and prevent the mushrooms from releasing too much dark liquid.
~5 minBe gentle when scraping the gills so you don't break the edges of the mushroom caps. -
Place a slice (or shredded equivalent) of cheese into the cavity of each mushroom cap. Press down slightly so it sits flush.
~2 minFor extra security against cheese leaks, you can place the stuffed mushrooms in the freezer for 10-15 minutes before breading. -
Set up a standard breading station using 3 shallow dishes. In the first dish, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper. In the second dish, beat the eggs. Place the panko breadcrumbs in the third dish.
~3 minKeep one hand for dry ingredients and the other for wet to avoid clumping. -
Carefully coat each stuffed mushroom first in the seasoned flour (shaking off excess), then dip completely in the beaten egg, and finally coat generously in the panko breadcrumbs, pressing lightly to adhere.
~5 minDouble-dip in the egg and panko if you want a thicker, extra-crispy crust. -
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C), or until a breadcrumb immediately sizzles when dropped in.
~5 minEnsure the oil is deep enough to come halfway up the mushrooms. -
Fry the breaded mushrooms in batches, cheese-side up first, for 3-4 minutes per side until deeply golden brown and crispy. Carefully flip them using tongs.
~8 minFry in batches to avoid crowding the pan and dropping the oil temperature. -
Transfer the fried mushrooms to a wire rack set over a paper towel-lined baking sheet to drain. Let them rest for 2-3 minutes.
~2 minResting prevents the hot melted cheese from spilling out immediately upon taking a bite. -
Assemble the burgers: Spread mayonnaise on the toasted buns, add a layer of lettuce and tomato slices, then top with the crispy cheese-stuffed mushroom patty.
~5 minAdd caramelized onions or a spicy sriracha mayo for extra flavor.
Nutrition
Equipment
- Spoon
- 3 shallow dishes for breading
- Large deep skillet or Dutch oven
- Tongs
- Paper towels
- Wire rack
Tips & Storage
- Scraping the gills is crucial, otherwise the mushroom will bleed dark liquid into your frying oil and make the cheese muddy.
- If you prefer not to fry, you can bake these at 400°F (200°C) for 20 minutes, spraying them generously with cooking oil spray first.
- Use a sturdy cheese that melts well but holds its shape slightly, like Gouda, provolone, or low-moisture mozzarella.
- Storage: Store leftover mushroom patties in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) or in an air fryer for 5-7 minutes until heated through and crispy. Do not microwave, as the breading will become soggy.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
