Shroom Burgers

The moment I first took a bite of Shroom Burgers, I knew I was hooked. It was one of those lazy Sunday afternoons when the sun poured in through the window, and all I wanted was something hearty yet satisfying. I had some large portobello mushrooms sitting in my fridge, and the idea struck me to create a veggie burger that could rival any meat counterpart. With a crispy exterior and a cheesy, savory filling, these Shroom Burgers quickly became a family favorite. Each bite is a delightful blend of textures and flavors that makes it hard to believe they’re entirely plant-based.

Gathering the ingredients was an adventure in itself. I remember the joy of selecting fresh vegetables from the market, each promising to enhance this dish’s unique profile. The best part? These burgers are perfect for summer barbecues or cozy dinners. There’s something about the combination of warm, roasted mushrooms with melted cheese that just feels comforting. Plus, they’re incredibly versatile! You can add your favorite toppings and sauces to personalize your meal. So, let’s dive into making these delicious Shroom Burgers together!

Ingredients You’ll Need for Shroom Burgers

The ingredients for Shroom Burgers are not only straightforward but also highlight the natural flavors of each component. The star of the show, the portobello mushrooms, provides a rich, earthy taste that pairs beautifully with the creamy cheese filling. The breading gives a satisfying crunch, while the fresh toppings add a burst of freshness. Together, they create a delicious harmony that’s sure to please.

• 4 large portobello mushroom caps, stems sliced off – These serve as the base for our burgers, offering both texture and flavor.
• Olive, vegetable, avocado or canola oil – Used for roasting, each oil has its unique benefits and can add subtle flavors.
• 1 teaspoon kosher salt – Essential for enhancing the flavors of the ingredients.
• 1 1/2 cups, plus 1 teaspoon all purpose flour, divided – Used for the breading and also for thickening the filling.
• 4 large eggs – These help bind the ingredients and create a rich texture.
• 2 cups panko breadcrumbs – For that extra crunch when frying the burgers.
• 1 1/2 cups mozzarella cheese – Melts beautifully and adds creaminess to the filling.
• 1/2 cup cheddar cheese – Adds depth of flavor and richness to the burger.
• 1/4 teaspoon onion powder – Enhances the savory notes of the filling.
• 1/4 teaspoon garlic powder – Adds a lovely aromatic flavor.
• 4 hamburger buns – The perfect vehicle for our delicious portobello burgers.
• 1/2 cup mayonnaise (or vegan mayonnaise) – A creamy topping that can be customized with spices.
• 1 tablespoon dijon mustard – Adds a tangy kick to the sauce.
• 1 teaspoon ketchup – A classic condiment that pairs well with burgers.
• 1 teaspoon dill pickle juice (from jar of pickles) – Adds a zesty flavor to the sauce.
• 1 pinch cayenne pepper (optional) – For those who like a little heat!
• 1 ripe tomato, sliced into 4 – 1/4 inch slices – Fresh and juicy, a must-have for every burger.
• 1/2 ripe avocado, peeled and cut into 1/4 inch slices – Adds creaminess and healthy fats.
• 4 pieces romaine or other crisp lettuce – For crunch and freshness.

Cooking Instructions for Shroom Burgers

Cooking Shroom Burgers is a delightful journey that brings the kitchen to life. You’ll start by preheating your oven and preparing the portobello caps, which will transform into the most heavenly burger. As you move through each step, the aromas will fill your home, making it hard to resist taking a sneaky taste along the way. Let’s get into the cooking process!

1. Preheat your oven to 375°F (190°C). This step is crucial as it ensures the mushrooms roast evenly. Once your oven is ready, it’s time to prepare the mushrooms.
2. Prepare the mushrooms. Place the portobello mushroom caps on a parchment-lined baking sheet. Drizzle with your choice of oil and sprinkle the kosher salt on both sides. This will enhance the taste of the mushrooms while they roast.
3. Roast the mushrooms. Flip the mushrooms so the gill side is facing down and roast them for about 30 to 35 minutes. You want them to be slightly golden and tender. Once done, remove them from the oven and allow them to cool slightly.
4. Slice the caps horizontally to create even halves. Be careful to cut directly through so both sides are even. This will make them easier to stuff.
5. Make the cheese filling. In a medium bowl, combine the mozzarella cheese, cheddar cheese, onion powder, and garlic powder with one of the eggs. Mix thoroughly until combined. Form this mixture into four disks, slightly smaller than the mushroom caps.
6. Stuff the mushrooms. Place a disk of the cheese filling between the halves of each mushroom cap. Press down gently to secure the filling inside. Once done, refrigerate the stuffed mushrooms until you are ready to cook.
7. Create a breading station. In three separate shallow bowls, set up your breading station: one with the flour, one with whisked eggs (using the remaining three eggs), and the last with panko breadcrumbs.
8. Dredge each stuffed mushroom in the flour first, shaking off any excess. Next, dip it in the whisked eggs, ensuring it’s fully coated, and finally, press it into the panko breadcrumbs to create a crispy layer.
9. Heat the oil. In a large sauté or cast-iron pan, pour in about half an inch of oil and heat over medium-high heat. If you have a candy thermometer, you want it to read about 350°F (175°C).
10. Fry the burgers. Carefully place the breaded mushrooms in the hot oil. Fry them for about 3 to 4 minutes per side, or until golden and crisp. Ensure they’re cooked evenly and golden brown.
11. Drain excess oil. Once cooked, transfer the burgers to a plate lined with paper towels to absorb any excess oil.
12. Make the faux Shack Sauce. In a small bowl, combine the mayonnaise, dijon mustard, ketchup, pickle juice, and a pinch of cayenne pepper if you’re feeling adventurous! Stir until fully combined.
13. Assemble the burgers. Place each shroom burger on the bottom half of a bun, then layer on avocado slices, tomato, and lettuce. Drizzle with the Shack Sauce if desired, then top with the other half of the bun.

Things Worth Knowing

Helpful Hints

Cooking is all about learning and improving your skills. Here are some helpful tips to ensure your Shroom Burgers turn out perfectly!

• Storage: After cooking, ensure you let the burgers cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze uncooked, breaded patties. Just layer them between parchment paper and store them in a freezer-safe container. When ready to cook, fry them straight from frozen, increasing the cooking time slightly.
• Pairing: For the best experience, serve your Shroom Burgers with a side of crispy sweet potato fries or a light garden salad.
• Custom sauces: Feel free to create different sauces to top your burgers. A spicy aioli or a tangy BBQ sauce can add a new twist!
• Experiment: Don’t hesitate to try different types of mushrooms or other fillings to personalize your burgers.

Serving Options for Shroom Burgers

When it comes to serving your Shroom Burgers, the possibilities are endless. Here are some delightful options to consider:

• With sides: Pair your burgers with crispy sweet potato fries or a refreshing coleslaw for a complete meal.
• For gatherings: These burgers are perfect for summer barbecues or casual get-togethers with friends. They’re sure to impress both vegetarians and meat-lovers alike!
• Garnish: Don’t forget your favorite garnishes! Fresh herbs, jalapeños, or pickled onions can elevate the flavor.
• Seasonal touches: In the summer, add grilled zucchini or summer squash as a topping to celebrate the season’s produce.
• Storage tips: If you have leftovers, store them in an airtight container. They make for a quick lunch the next day!
• For special occasions: These burgers can easily be dressed up for a fancy dinner. Serve them with a side of roasted vegetables or a gourmet salad.

FAQ

Conclusion

The Shroom Burgers are a fantastic way to enjoy a hearty and satisfying meal without any meat. With their cheesy filling and crispy outer layer, they not only stand out in flavor but also in presentation. I encourage you to try making these delicious burgers for your next gathering or family dinner. They’re bound to impress and satisfy everyone!

Shroom Burgers

The ultimate comfort food for mushroom lovers! These Shroom Burgers are packed with rich flavor, crispy texture, and melted cheese. They're perfect for a quick dinner or a weekend barbecue. Try making them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 large portobello mushroom caps stems sliced off
• 1 tablespoon olive, vegetable, avocado or canola oil
• 1 teaspoon kosher salt
• 1.5 cups all purpose flour divided
• 4 large eggs
• 2 cups panko breadcrumbs
• 1.5 cups mozzarella cheese
• 0.5 cup cheddar cheese or gruyere, Monterrey Jack or other good melting cheese
• 0.25 teaspoon onion powder
• 0.25 teaspoon garlic powder
• 4 large hamburger buns
• 0.5 cup mayonnaise (or vegan mayonnaise)
• 1 tablespoon dijon mustard
• 1 teaspoon ketchup
• 1 teaspoon dill pickle juice (from jar of pickles)
• 1 pinch cayenne pepper (optional)
• 1 large ripe tomato sliced into 4 – 1/4 inch slices
• 0.5 large ripe avocado peeled and cut into 1/4 inch slices
• 4 pieces romaine or other crisp lettuce

Equipment

• Baking Sheet
• sauté pan or cast iron skillet

Method

 

1. Preheat your oven to 375°F (190°C). This step is crucial as it ensures the mushrooms roast evenly. Once your oven is ready, it’s time to prepare the mushrooms.
2. Prepare the mushrooms. Place the portobello mushroom caps on a parchment-lined baking sheet. Drizzle with your choice of oil and sprinkle the kosher salt on both sides. This will enhance the taste of the mushrooms while they roast.
3. Roast the mushrooms. Flip the mushrooms so the gill side is facing down and roast them for about 30 to 35 minutes. You want them to be slightly golden and tender. Once done, remove them from the oven and allow them to cool slightly.
4. Slice the caps horizontally to create even halves. Be careful to cut directly through so both sides are even. This will make them easier to stuff.
5. Make the cheese filling. In a medium bowl, combine the mozzarella cheese, cheddar cheese, onion powder, and garlic powder with one of the eggs. Mix thoroughly until combined. Form this mixture into four disks, slightly smaller than the mushroom caps.
6. Stuff the mushrooms. Place a disk of the cheese filling between the halves of each mushroom cap. Press down gently to secure the filling inside. Once done, refrigerate the stuffed mushrooms until you are ready to cook.
7. Create a breading station. In three separate shallow bowls, set up your breading station: one with the flour, one with whisked eggs (using the remaining three eggs), and the last with panko breadcrumbs.
8. Dredge each stuffed mushroom in the flour first, shaking off any excess. Next, dip it in the whisked eggs, ensuring it’s fully coated, and finally, press it into the panko breadcrumbs to create a crispy layer.
9. Heat the oil. In a large sauté or cast-iron pan, pour in about half an inch of oil and heat over medium-high heat. If you have a candy thermometer, you want it to read about 350°F (175°C).
10. Fry the burgers. Carefully place the breaded mushrooms in the hot oil. Fry them for about 3 to 4 minutes per side, or until golden and crisp. Ensure they’re cooked evenly and golden brown.
11. Drain excess oil. Once cooked, transfer the burgers to a plate lined with paper towels to absorb any excess oil.
12. Make the faux Shack Sauce. In a small bowl, combine the mayonnaise, dijon mustard, ketchup, pickle juice, and a pinch of cayenne pepper if you’re feeling adventurous! Stir until fully combined.
13. Assemble the burgers. Place each shroom burger on the bottom half of a bun, then layer on avocado slices, tomato, and lettuce. Drizzle with the Shack Sauce if desired, then top with the other half of the bun.

Notes

• Roasting ahead: You can roast the portobello mushrooms up to three days in advance and store them in the refrigerator. This saves time during the cooking process.
• Storage: The breaded burger patties can be stored in the refrigerator for up to 24 hours before cooking. This is a great way to prep ahead for a busy evening.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.