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Home » Lunch » Sandwich » Italian Stuffed Portobello Burger

Italian Stuffed Portobello Burger

Created: March 10, 2015 Updated: January 18, 2022 by lyuba 6 Comments

2.0K shares
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This is one unbelievable Portobello Burger. Juicy, giant portobello mushroom stuffed and baked with Parmesan cheesy mixture and topped with fresh pesto.

Italian Stuffed Portobello Burger on a bun with lettuce and pesto on top


Do you remember Scalloped Portobello Potatoes Au Gratin that I shared a couple of weeks ago? (They were so delicious.) Well, I had some large portobello mushrooms left over from making that tasty dish. I’ve stared at them for a couple of days, not knowing what to make with them, until I decided to make some portobello burgers. There was actually a debate in my head if I just wanted to make some stuffed mushrooms or mushroom burgers and this is how I settles that debate …with myself.

Needless to say, I won! I won in more ways because this burger turned out amazing! Never in my life I would have imagined that I’d like a portobello burger more than I like regular beef (or even chicken) burgers.

I’ll be making these more and more because it’s so simple and takes about 30 minutes to put the whole thing together. I could eat them every day!

Italian Stuffed Portobello Burger on a bun with lettuce and pesto on top on wood cutting board

front view of Italian stuffed portabello burger on a bun and bed of lettuce sitting on a wooden board with a spoon of pesto at the bottom left and block of cheese in the background along with a bottle of pesto

Italian Stuffed Portobello Burger

Juicy, giant portobello mushroom stuffed and baked with Parmesan cheesy mixture and topped with fresh pesto.
3.50 from 4 votes
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Course: dinner, Main Course
Cuisine: American
Keyword: burger, mushroom, portobello
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 2
Calories: 437kcal
Author: lyuba

Ingredients

  • 2 giant portobello mushrooms
  • 2 oz cream cheese softened
  • 3 Tbsp Italian bread crumbs
  • 2 Tbsp minced basil leaves
  • 2 garlic cloves
  • 2 tbsp fresh grated Parmigiano Reggiano
  • Salt
  • 1 Tbsp fresh grated Parmigiano Reggiano for topping
  • For Burger:
  • 2 potato buns
  • 1/2 cup Arugula
  • 3-4 Tbsp pesto

Instructions

  • Preheat the oven to 350.
  • Wash your mushrooms and carefully take off the stems if there is one. Rub mushrooms lightly in olive oil and set aside.
  • In a mixing bowl, combine cream cheese, bread crumbs, Parmesan cheese, basil, grated (or pressed) garlic and salt. Mix very well until all combined.
  • Place mushroom cups onto a baking sheet. Carefully and evenly fill the cups with cheese mixture pressing down lightly with your fingers to spread it out.
  • Grate some fresh Parmesan over the mushrooms.
  • Bake fore 15-18 minutes.
  • Build burger by adding some arugula on the bottom bun, stuffed mushroom on top and pesto on top of mushroom.

Nutrition

Calories: 437kcal | Carbohydrates: 44g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 822mg | Potassium: 421mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1146IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 Italian Stuffed Portobello Burger on a bun with lettuce and pesto on top

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Italian Stuffed Portobello Burger on a bun with lettuce and pesto on top

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Italian Stuffed Portobello Burger on a bun with lettuce and pesto on top

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

2.0K shares

Filed Under: 30 Minute Meals, Burger, Lunch, Sandwich, Vegetarian Tagged With: burger, Italian, pesto, portobello, stuffed mushrooms

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Lori @ The Kitchen Whisperer says

    March 10, 2015 at 12:51 pm

    Wow these look GORGEOUS! And perfect timing for Lent/Meatless dishes! Thank you so much for mentioning my chunky portabello veggie burger too!

    Best Kitchen Wishes!

    Reply
    • lyuba says

      March 10, 2015 at 8:35 pm

      Thank you so much, Lori! I do hope you’ll try it!

      Reply
  2. Renee @ Tortillas and Honey says

    March 10, 2015 at 2:19 pm

    This looks awesome! I could enjoy this with or without the bun, it’d be great either way! And I love the pesto on the top!

    Reply
    • lyuba says

      March 10, 2015 at 8:37 pm

      Thank you so much, Renee! I hope you will get to enjoy it 🙂

      Reply
  3. Marysue says

    December 23, 2015 at 10:26 pm

    This looks wonderful, but I was wondering if there’s something I can use in place of the cream cheese, that’s more “diet friendly”?

    Reply
    • lyuba says

      December 28, 2015 at 10:04 pm

      Thank you, Marysue,
      You can always try 1/3 less fat cream cheese. There is only a little bit of cream cheese here, I wouldn’t think it will be much damaging 🙂 You can loose the top bun (or both) to save some calories if that’s what concerns you.
      I hope you’ll give it a try!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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