Burgers with baked portobello mushrooms and blue cheese
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 429, total fat 27 G., saturated fats 8 G., proteins 14 G., carbohydrates 33 G., fiber 4 G., cholesterol 21 mg, sodium 677 mg, sugar 8 G.
Calories 429, total fat 27 G., saturated fats 8 G., proteins 14 G., carbohydrates 33 G., fiber 4 G., cholesterol 21 mg, sodium 677 mg, sugar 8 G.
Make a juicy burger with a large portobello mushroom cap stuffed with soft blue cheese. It's a delicious vegetarian alternative to the classic beef patty with melty cheddar. Top the mushroom with fried onions and sautéed spinach and enjoy a whole range of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large portobello mushrooms, stems removed, caps wiped clean
- 3 cloves garlic, finely chopped
- 1/4 tbsp. dry sherry
- 5 tbsp. l. olive oil
- 2.5 tsp coarse salt
- 110 g soft blue cheese at room temperature
- 1 large onion, thinly sliced
- 100 g spinach leaves (about 5 cups)
- 4 burger buns, toasted
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Cooking the dish according to the recipe:
- Place the mushrooms, slice-side up, on a greased baking sheet. Combine the garlic, sherry, 2 tablespoons olive oil, and 2 teaspoons salt in a bowl. Pour the mixture over the mushrooms. Let marinate for at least 30 minutes or up to 2 hours.
- Preheat oven to 200°C (400°F). Spread the cheese evenly over the mushroom caps. Bake until the mushrooms are tender when pierced with a fork and the cheese is melted, 15-20 minutes. Discard any juices on the baking sheet.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onion and cook, stirring frequently, until softened, about 10 minutes. Add the spinach and pan juices. Cook until the spinach wilts. Sprinkle with the remaining 1/2 teaspoon of salt. Arrange the mushrooms on the buns and top with the spinach and onion.
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