Portobello Mushroom Burgers
We devoured these delish portobello mushroom burgers and I know you will love them too!
a suggestion from an unlikely source led to this recipe!
I recently shot a recipe for portobello parmesan for a client, and served it up for dinner as I do. When we finished eating, Mike – who happily eats whatever I serve and rarely weighs in with suggestions – said, “you know what would make this even better? Meat.”.
And I knew immediately that he was right.
what are portobello mushroom burgers?
Portobello mushroom burgers are like an open-faced pizza burger, with the mushroom standing in for the “bun”.
what’s in this recipe?
Although I started off with a simple hamburger recipe, I decided I wanted more flavor and went with a riff on my favorite meatballs. Here’s what you need:
flavored bread crumbs
how do you make these burgers?
This portobello mushroom burger recipe could not be any easier! Make the burgers as you would meatballs, combining the ground beef, parmesan, egg, bread crumbs, garlic salt and pepper.
Divide into 4 portions and create patties that will fit into your portobello mushroom caps.
Remove the mushroom stems and scrape out the gills with a spoon.
Brush with oil and season with salt.
Place a patty into each cap and bake in an ovenproof skillet till the beef starts to brown.
Top each patty with marinara and mozzarella and broil till golden brown and bubbly.
these portobello burgers are super adaptable!
If you use gluten free breadcrumbs this is a perfect GF dinner. And I’m going to try these next time with a plant-based ground beef, because I’d love the vegetarian option that is almost there.
While I used my tried-and-true meatball recipe to create the patties, feel free to flavor the beef as you like, or swap the ground beef for veggie burgers, ground turkey or chicken.
I also love grilled portobello mushrooms, and will be trying this out on a grill pan when the weather gets warmer.
Let me know if you make them!
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Posted in dinner irl, recipes, wheat-free
Portobello Mushroom Burgers
- 1 pound ground beef
- 1/4 cup grated parmesan
- 1 large egg
- 1/4 cup flavored bread crumbs
- 1 tablespoon garlic salt
- freshly ground black pepper
- 4 portobello mushrooms, wiped clean
- olive oil
- kosher salt
- 1 cup marinara sauce
- 4 ounces shredded mozzarella
- Place an ovenproof skillet in the oven and set to 400 degrees.
- Combine the ground beef, parmesan, egg, bread crumbs, garlic salt and pepper in a bowl and use a fork to combine well.
- Remove the caps from the mushrooms and use a spoon to scrape out the gills. Brush tops and bottoms with olive oil and sprinkle with salt.
- Divide the beef mixture into 4 equal portions and shape into patties that will fit snugly inside of each mushroom cap. Place the filled mushrooms - beef side up - into the pre-heated skillet and bake for 15 - 18 minutes, or till the beef starts to brown.
- Turn the oven to broil.
- Spoon the sauce over the beef and top with the mozzarella. Broil till the cheese is melty and golden brown, watching carefully to avoid burning. Remove from the oven and serve.
- Ground beef can be substituted with pre-made veggie burgers, ground turkey, chicken or plant-based beef. You can also use any favorite hamburger or meatball recipe for the patties.
- Use gluten free breadcrumbs for a gluten free dish.