1 tbsp Butter for the mushroom caps
2 Portobello mushroom caps, de-stemmed and cleaned
1 Slice of cheddar cheese
2 1" cubes of mozzarella cheese
1/2 cup Flour
1 Egg, beaten
1/2 cup Panko breadcrumbs
1 Brioche hamburger bun
1 tsp Butter, for the buns
salt and pepper to taste
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set Ninja Foodi to "SEAR/SAUTE"
Add oil and mushroom caps into the inner pot
Saute the mushrooms until they are soft
Season with salt and pepper
Remove them from the pot and set aside to cool
With the bottom of the mushroom cap facing up, place a slice of cheddar cheese on top and add 2 mozzarella cubes to the center
Fold the corners of the cheddar cheese in wrapping the mozzarella cubes inside
Place the other mushroom cap on top to sandwich the folded cheese
Wrap in plastic and place it in the freezer for 10 minutes
Bread the mushroom cap by first dredging in flour, followed by the egg and a final coat of panko breadcrumbs*
Place it in the freezer for 10 minutes
Place the mushroom cap in the Cook & Crisp Basket and air crisp at 375ºF for 15 minutes (Flip it half-way through)
Remove from the basket and set aside
Butter each half of the brioche hamburger bun and bake at 400ºF for 1 minute in the Cook & Crisp Basket
Assemble the Crispy Cheese Stuffed Portobello Mushroom burger by sandwiching the mushroom caps between the top and bottom brioche bun
Crispy Cheese Stuffed Portobello Mushroom Burger
This crispy cheese stuffed portobello mushroom burger is deliciously hearty and a fantastic vegetarian alternative to a beefy hamburger. Savory melted cheddar and mozzarella cheese are first sandwiched between 2 juicy giant portobello mushroom caps. It’s then breaded in panko breadcrumbs and air-fried until it’s crispy and golden. Sandwiched on a sweet brioche bun, this is a decadent and tasty burger everyone can enjoy.
Using the Ninja Foodi or Instant Pot Duo Crisp multi-use cookers for this recipe makes it simple to saute and air-crisp the mushroom caps all in one pot. Not only is it less fuss to air crisp the breaded portobello mushroom caps but it’s also a healthier option than deep frying. Not to mention a lot less work to clean up afterward and no need to deal with leftover hot oil.
Going low carb? No problem! Substitute the panko breadcrumbs for grated parmesan for an even more delectable cheesy flavor. Serve the crispy cheese stuffed portobello on a lettuce bun in place of the brioche or simply serve it on its own.
If you prefer not to use cheddar or mozzarella cheese, swiss, gouda or gruyere are some other great alternatives that pair well with portobello mushrooms.
Garnish with any additional condiments you like, lettuce, tomato, onion, pickles, ketchup, mayo- there really is no wrong way to eat this burger! Wanna get even more decadent? Use the crispy cheese stuffed portobello mushroom as a topping on a burger patty. Check out our Beyond Meat Cheese Burger with Crispy Cheese Stuffed Portobello Mushroom recipe for some great ideas on how to enjoy this tasty vegetarian morsel as an accompaniment with a burger. With recipes like these, going vegetarian has never sounded so delicious.
- *We find that if you spray the panko breadcrumbs with a little bit of olive oil before you bread the mushroom caps it results in a more even coating and crispier texture. You can spray the breaded mushrooms with oil just before air crisping however we find that the oil dispersion is not as even
- It is important that you freeze the portobello caps before they are air crisped or else all the cheese will melt and leak out of the mushroom
- You can use this breaded mushroom cap as a topping on a burger patty. Check out our Beyond Meat Cheese Burger with Crispy Cheese Stuffed Portobello Mushroom recipe for more ideas
- This recipe was made using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp
- You can also make this recipe with an Instant Pot Duo Crisp, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, sous vide, air fry, roast, bake, broil and dehydrate.