Spinach Stuffed Portobello Burgers
We take beautiful hearty portobello mushroom caps and stuff them with a mixture of spinach, mozzarella, parmesan, and panko, roast them until they’re tender, and serve with a splash of balsamic for the perfect hearty but not too filling veggie burger!
Ingredients
- 4 portobello mushroom caps
- 1 tbsp olive oil
- 1 cup baby spinach leaves finely chopped
- 1 cup mozzarella shredded
- 1/4 cup parmesan freshly grated
- 1/4 cup panko crumbs
- salt and pepper to taste
- 4 tbsp balsamic vinegar
Instructions
- Preheat your oven to 425F.
- Cut out the stems and scrape out the gills of the mushrooms and turn them upside down to dry. Drizzle olive oil over the rounded side of the caps and rub to coat.
- In a small bowl, combine the chopped spinach with the mozzarella, parmesan, and panko crumbs until well mixed. Flip the mushroom caps over and spread the mixture into the caps. Drizzle the stuffing lightly with olive oil.
- Roast the mushrooms in the preheated oven until the mushrooms are tender, 12-15 minutes.
- Serve on hamburger buns with a generous drizzle of Balsamic vinegar.