Dinners

Cheese-Stuffed Portobello Burger

Name: Cheese-Stuffed Portobello Burger
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 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

4 servings

porsiyonlar

45 minutes

aktif süre

1 hour 5 minutes

toplam süre

Yemek Yapmaya Başla

Malzemeler

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

Yöntemler

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.