Served with a side of carrot “fries,” this smart spin on the burger subs a cheese-stuffed portobello mushroom for the beef patty we all know and love. Start with scooped out portobello mushrooms and fill with a mixture of mustard and not one, but three kinds of cheese: cheddar, Gruyère, and mozzarella. Roast to gooey perfection, top with bright, crunchy arugula, and sandwich between broiche buns. Then bid beef goodbye (for now at least) as you devour these decadent, cheesy stuffed portobello burgers.
Scoop out the gills and stems of the portobellos as gently as possible, but don’t worry if they’re not perfect. They’ll get stuffed with delicious cheese.
4 portobello mushrooms
1 cup baby arugula
12 ounces carrots
3 tablespoons Dijon mustard
1 1⁄2 ounces shredded Cheddar cheese
1 1⁄2 ounces shredded Gruyère cheese
1 1⁄2 ounces shredded mozzarella cheese
1⁄4 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
2 brioche buns
3 tablespoons olive oil
Preheat oven to 425°F. Wipe portobellos clean with a damp paper towel. Using a spoon, scoop out and discard gills and stems (see Recipe Tip). Rinse arugula. Rinse carrots, quarter lengthwise, and halve crosswise. In a small bowl, stir together 2 packets mustard and cheeses.
Place portobellos scooped-side up on 1⁄2 of a baking sheet. Drizzle over 1 tablespoon olive oil. Season with 1⁄2 teaspoon kosher salt and black pepper as desired. On other side, toss carrots with as much cayenne pepper as desired, 1 tablespoon olive oil, and 1⁄2 teaspoon kosher salt. Arrange in a single layer.
Transfer portobellos and carrots to oven and roast until mushrooms are tender and carrots are beginning to brown, about 7 minutes. Remove from oven and spoon mustard-cheese mixture into mushroom caps. Flip carrots. Return baking sheet to oven and continue roasting until cheese is melted and carrots are tender, 7-8 minutes more.
While vegetables roast, whisk together balsamic vinegar, 1⁄2 of remaining packet mustard, and 1 tablespoon olive oil. Season with 1⁄8 teaspoon kosher salt and black pepper as desired.
Divide roasted vegetables between 2 serving plates, dividing evenly. Wipe baking sheet clean. Halve buns and add cut-side up to baking sheet. Transfer to oven and toast until light golden, about 3 minutes.
Place 2 portobello caps cheesy-side up on a clean dry surface. Top with remaining portobello caps cheesy-side down. Add to bun bottoms. Top with arugula and drizzle over vinaigrette. Finish with bun tops and enjoy with roasted carrot “fries” alongside.
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