Recipe courtesy of Kelsey Nixon
Stuffed Cheesy Portobello Burgers
Total:
1 hr 50 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 50 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons butter
  • 2 Vidalia onions, thinly sliced
  • 4 large portobello mushrooms, stems removed and caps cleaned
  • Olive oil, for brushing
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/2 cup shredded sharp white Cheddar
  • 1/2 cup shredded Swiss
  • 4 kaiser rolls, split, buttered and toasted
  • 4 slices tomato
  • 1 cup baby arugula
  • Roasted Garlic Aioli, recipe follows
Roasted Garlic Aioli:
  • 1 head garlic
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice

Directions

In a large skillet, melt the butter over medium heat. Add the onions and cook just until translucent, about 5 minutes. Add the brown sugar and balsamic vinegar, cover and continue cooking, stirring occasionally, until the onions are caramelized, 20 to 25 minutes.

Meanwhile, heat a grill, grill pan or cast-iron skillet over medium-high heat. Brush the tops of the portobello mushrooms with olive oil and season liberally with salt and pepper. Cook the mushrooms, stem side down, 5 to 7 minutes. Flip and continue cooking another 5 minutes. Remove to a work surface.

Fold the shredded cheeses into the caramelized onions just before building the burger. Carefully spoon the caramelized onions and melted cheese into the mushroom caps.

Build the burger by placing each stuffed mushroom on the bun bottoms. Top with the tomatoes and arugula. Smear the top buns with the Roasted Garlic Aioli and place on top of the other ingredients. Serve immediately.

Roasted Garlic Aioli:

Preheat the oven to 400 degrees F.

Slice off the top of the garlic head. Drizzle the cut side with the olive oil and sprinkle with salt and pepper. Wrap in foil and bake until tender and fragrant, 35 to 40 minutes. Allow to cool. 

Remove the garlic cloves from their skins and add to a food processor along with the mayonnaise, lemon juice and a pinch of salt and pepper. Pulse until pureed. Season and store in an airtight container in the refrigerator until ready to use.

Cook's Note

Wine suggestion for this recipe: Chardonnay

IDEAS YOU'LL LOVE

Colombian Burger

Recipe courtesy of Jean Montoya

Red, White and Blue Burger

BLT Dogs

Recipe courtesy of Food Network Kitchen

Grilled Portobello Burgers

Recipe courtesy of Kevin Gillespie

Burgers

Recipe courtesy of Kevin Gillespie

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here