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Stuffed Mushroom Burgers
Recipes
Stuffed Mushroom Burgers
4 servings
30 minutes total

Ingredients

  • 4 Bakery French hamburger buns
  • 4 whole portabella mushroom caps
  • 1 medium tomato
  • 1 small red onion
  • 1 cup ricotta cheese
  • ½ cup panko bread crumbs
  • 1 teaspoon roasted garlic-herb seasoning
  • 8 oz shredded Italian six cheese blend, divided

Steps

    1. Preheat oven to 400°F. Halve buns, then toast. Use spoon to remove stems and gills from mushrooms. Slice tomato and onion thinly. Combine in bowl: ricotta, bread crumbs, seasoning, and 4 oz shredded cheese.
    2. Place mushrooms on baking sheet. Bake 5 minutes, then drain if needed. Fill mushrooms with cheese mixture and top with remaining 4 oz shredded cheese. Bake 10–12 minutes until hot and cheese has melted. Let stand to cool 5 minutes.
    3. Place 1 stuffed mushroom on each bottom bun, then top with tomatoes and onions. Complete with top buns.
Other Preparation Methods
    • Burgers: Cook frozen plant-based burgers following package instructions. Top each hamburger bun with burger patty, sliced avocados and tomatoes, and black bean hummus.
    • Mug french toast: Cut 1 hamburger bun into cubes (1 cup) and combine with 1 large beaten egg, ½ cup heavy cream, and 2 tablespoons cinnamon sugar. Place in large, microwave-safe mug; microwave on HIGH 1–2 minutes until center is set and 160°F. Serve with syrup.

Amount per ¼ recipe serving: Calories 500, Total Fat 25g, Sat Fat 13g, Trans Fat 0g, Chol 70mg, Sodium 980mg, Total Carb 46g, Fiber 3g, Sugars 6g, Protein 30g, Calc 40%, Vitamin A 0%, Vitamin C 0%, Iron 10%