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    Cheese-Stuffed Portobello Burger

    4 servings

    porsjoner

    45 minutes

    aktiv tid

    1 hour 5 minutes

    total tid
    Start matlaging

    Ingredienser

    4 large portobello mushrooms (4-to-5-inch caps), stems removed

    3 tablespoons extra-virgin olive oil

    Kosher salt and freshly ground pepper

    6 ounces provolone, thinly sliced (about 8 slices)

    ¼ cup unbleached all-purpose flour

    1 large egg, whisked

    1 cup panko

    Vegetable oil, for frying

    Garlic-Vinegar Mayonnaise

    4 brioche buns, halved and toasted

    1 cup packed baby arugula

    Fremgangsmåte

    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.

    4 servings

    porsjoner

    45 minutes

    aktiv tid

    1 hour 5 minutes

    total tid
    Start matlaging

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    Ingredienser

    4 large portobello mushrooms (4-to-5-inch caps), stems removed

    3 tablespoons extra-virgin olive oil

    Kosher salt and freshly ground pepper

    6 ounces provolone, thinly sliced (about 8 slices)

    ¼ cup unbleached all-purpose flour

    1 large egg, whisked

    1 cup panko

    Vegetable oil, for frying

    Garlic-Vinegar Mayonnaise

    4 brioche buns, halved and toasted

    1 cup packed baby arugula

    Fremgangsmåte

    1

    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.

    2

    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.

    3

    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.

    4

    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.