Cheddar Stuffed Portobello Burgers
Portobellos shouldn't be intimidating! These Cheddar Stuffed Portobello Burgers are sure to be a great addition to your grill this summer. The mushrooms soak up the marinade and the filling gives it a hearty flavor, and you don't miss the meat!
Ingredients
- 4 teaspoons Olive Oil #1
- 4 tablespoons Balsamic Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 4 individual Mushroom, Portobello
- ½ cups dice Onion
- 1 tablespoon Olive Oil #2
- 2 cups dice Bell Pepper, Green
- 1 cup Spinach
- ½ cups Cheddar Cheese, Shredded
- 4 individual Hamburger Buns, White
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
- Wash the mushrooms and remove the stems. If you peel a few pieces away from the caps it will help the marinade penetrate faster.
- Place the mushrooms capside down into the marinade and let sit while you prepare the rest of the ingredients.
- In a skillet over medium high heat, add the onion with olive oil #2 and saute until tender.
- Add mushroom stem and peppers, cook for about three minutes.
- Then add the spinach and cook until it wilts.
- Remove the mushrooms from the marinade, and place on cookie sheet lined with foil.
- Add cheddar cheese and the cooked veggies to the marinade bowl and mix.
- Place filling equally among the caps.
- Bake at 450 for 10-12 minutes until cheese oozes and toppings are brown.
- Serve on your favorite bun.