My F&W
quick save (...)

Cheese-Stuffed Portobello Burgers

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • VEGETARIAN

These Gouda-stuffed Portobellos have more smoky flavor than most commercially available veggie burgers.

  1. 6 large Portobello mushrooms (6 ounces each), stemmed and stems reserved
  2. 2 tablespoons extra-virgin olive oil, plus more for brushing
  3. 1 yellow bell pepper, finely chopped
  4. 2 medium shallots, minced
  5. 2 garlic cloves, minced
  6. 1/3 cup coarsely chopped roasted salted cashews
  7. 1/4 cup finely chopped dill or basil
  8. 4 ounces aged Gouda or Cheddar cheese, shredded (1 cup), plus 4 thin slices aged Gouda or Cheddar
  9. Kosher salt
  10. Cayenne pepper
  11. 1/2 cup mayonnaise
  12. Freshly ground black pepper
  13. 4 kaiser rolls, split
  14. 1 small bunch of arugula
  15. 4 thin tomato slices
  1. Brush the underside of 4 of the Portobello mushrooms with olive oil. Cut the stems and the remaining 2 mushroom caps into 1/2-inch dice. Transfer the diced mushrooms to a food processor and pulse just until finely chopped.
  2. In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the bell pepper, shallots and half of the garlic and cook over moderate heat, stirring, until softened and beginning to brown, about 5 minutes. Add the chopped mushrooms and cook over high heat, stirring, until softened and all of the liquid has evaporated, about 5 minutes longer. Add the cashews and half of the dill and transfer to a bowl to cool. Stir in the shredded cheese and season with salt and cayenne.
  3. In a small bowl, combine the mayonnaise with the remaining minced garlic and dill and season with black pepper.
  4. Light a grill. When the fire is medium hot, brush the grate with oil. Grill the mushrooms, stemmed side down, for 7 to 8 minutes, or until softened and browned. Brush the tops with olive oil and transfer them to a platter, stemmed side up. Pack the filling into the mushroom caps in a slightly flattened mound. Top with the cheese slices.
  5. Return the mushrooms to the grill, filling side up. Cover and grill over a medium-hot fire until the cheese is melted and the Portobello bottoms are browned and cooked through, 5 minutes. Grill the cut sides of the rolls until toasted. Spread 2 tablespoons of the mayonnaise on the rolls' cut sides. Set the mushrooms on the bottom halves, top with the arugula and tomatoes and serve, with the roll tops alongside.

Suggested Pairing

Beer A complex, dry beer from Belgium that has a soft, malty fruitiness will blend with the earthy Portobello mushrooms, sweet peppers and fresh herbs here. Try the widely available Duvel, made by Moortgat.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.