Gourmet Stuffed Portobello Burgers

 

## 🍔 Gourmet Stuffed Portobello Burgers

**Prep time:** 15 mins | **Cook time:** 15 mins | **Serves:** 2

### The Ingredients

* **Mushrooms:** 2 large Portobello caps (stems removed, gills scraped out with a spoon).

* **The Marinade:** 2 tbsp balsamic vinegar, 1 tbsp soy sauce, 1 tbsp olive oil, 1 clove minced garlic.

* **The Stuffing:**

* 1/2 cup fresh baby spinach, chopped.

* 1/4 cup sun-dried tomatoes, chopped.

* 1/4 cup goat cheese or feta (crumbled).

* 1/4 cup shredded mozzarella (for that perfect melt).

* **The Burger Assembly:** * 2 Brioche buns (toasted).

* Arugula, sliced red onion, and avocado.

* **Pesto Aioli:** 2 tbsp mayo mixed with 1 tsp basil pesto.

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### The Method

1. **Marinate:** Whisk the marinade ingredients. Brush it all over the mushroom caps. Let them sit for at least **10 minutes** so they soak up that umami flavor.

2. **The Filling:** In a small bowl, mix the chopped spinach, sun-dried tomatoes, and goat cheese.

3. **Roast or Grill:** * **Oven:** Preheat to **400°F (200°C)**. Place caps "cup-side" down on a tray and bake for 5 minutes.

* **Grill:** Grill gill-side up for 4–5 minutes over medium-high heat.

4. **Stuff & Melt:** Flip the mushrooms so the hollow side is facing up. Spoon the stuffing mixture into the caps and top with the shredded mozzarella.

5. **Finish:** Return to the oven (or close the grill lid) for another **5–8 minutes** until the cheese is bubbly and gold and the mushroom is tender.

6. **Assemble:** Spread the pesto aioli on the toasted brioche buns. Layer the arugula, the stuffed mushroom, red onion, and avocado.

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### Pro-Tip: The "Soggy" Fix

Mushrooms hold a lot of water. If you are baking them, drain any liquid that pools in the tray halfway through cooking. This ensures your burger stays juicy, not watery.