Portobello Stuffed Mushroom Burger

Portobello Stuffed Mushroom Burger

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"This mushroom is so big, you don't need beef in your burger! We don't normally add more toppings, but a slice of Vidalia® onion would be good."

Ingredients 25 m {{adjustedServings}} servings 195 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
  3. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
  4. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
Tips & Tricks
How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.

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Reviews 11

  1. 14 Ratings


Excellent!! I thought i might not like the combination of the cottage cheese and cheddar but, I did. The only thing I did different was grill them instead of baking but, they turned out great. Even the 3 1/2 year old gave me the thumbs up!


I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill). But I kind of mixed recipe ideas, stuffing my two 'shrooms with 2 roma tomatoes, a heavy fistful of spinach, what is probably an unhealthy-but-yummy handful of shredded parmesan, basil paste (or fresh if you have it), 2 cloves minced garlic, 2-3 teaspoons of balsamic vinegar, S&P to taste, onion powder, a stalk of green onion, and bread crumbs. We criss-crossed the top with cut strips of roasted red peppers (the soft kind from the jar), and then baked it as instructed above. While it cooled after 12 minutes, we melted two slices of provolone cheese per mushroom on top, and then ate it on wheat bread instead of buns. But if you have proper burger buns, definitely opt for that. Basically my roommate and I had a field day with stuff we had in our kitchen already. It was definitely overstuffed and required either bad table manners or a fork and knife to eat, but SO, SO, SO good! I do plan on trying this exact recipe sometime.


Good for a change and easy. I think it could use something else- maybe sprinkle some soy sauce on the mushroom?