Stuffed Portabella ' Burgers ' Recipe

Name: Stuffed Portabella ' Burgers '
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel); 1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps); 6 tablespoons extra virgin olive oil, plus extra; extra virgin olive oil, for drizzling; 1 loaf ciabatta, halved horizontally and cut in 6 pieces or 24 inches square pieces herbed focaccia bread; 2 tablespoons balsamic vinegar; 1 garlic clove, crushed through a press; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; 12 ounces Fontina cheese, cut in 6 slices; 18 large fresh basil leaves, plus extra for garnish; 6 slices beefsteak tomatoes

Servings: persons

6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel)
1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps)
6 tablespoons extra virgin olive oil, plus extra
extra virgin olive oil, for drizzling
1 loaf ciabatta, halved horizontally and cut in 6 pieces or 24 inches square pieces herbed focaccia bread
2 tablespoons balsamic vinegar
1 garlic clove, crushed through a press
½ teaspoon salt
½ teaspoon fresh ground black pepper
12 ounces Fontina cheese, cut in 6 slices
18 large fresh basil leaves, plus extra for garnish
6 slices beefsteak tomatoes

1
Heat outdoor grill.
2
Brush mushrooms and onion slices with 3 T oil.
3
Grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.
4
Meanwhile brush cut sides of bread with 2 T oil.
5
Grill, cut sides down, 2 minutes or just until lightly toasted.
6
Transfer to a platter, cover with foil to keep warm.
7
Mix remaining 1 T oil, the vinegar, garlic and 1/4 t each salt and pepper.
8
Using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture.
9
Top each with cheese, 3 basil leaves and a tomato slice.
10
Drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.
11
Cover grill and cook 2-3 minutes or until cheese is melty and soft.
12
To serve: Place a mushroom 'burger' on each piece of grilled bread.
13
Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel), 1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps), 6 tablespoons extra virgin olive oil, plus extra, extra virgin olive oil, for drizzling, and more.

Yes, Stuffed Portabella ' Burgers ' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Portabella ' Burgers '

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions