Preheat oven to 425 degrees. Line a rimmed baking pan with foil. Arrange mushrooms, cap sides down, on prepared pan. Bake for 15 minutes. Cool, and drain.
Stuffing the portabella mushroom burgers with a mixture of mozzarella, provolone, and cream cheese for a flavorful surprise.
Servings and Ingredients
|4 Hy-Vee large portabella mushroom caps, wiped clean, stems and gills removed|
|1 c. Hy-Vee plain panko bread crumbs|
|½ c. Hy-Vee all-purpose flour, plus additional for dusting mushrooms|
|2 tsp. fresh thyme leaves, chopped|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|2 Hy-Vee large eggs, lightly beaten|
|½ (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 c. Hy-Vee finely shredded mozzarella and provolone cheese|
|4 Hy-Vee Bakery wheat hamburger buns, split and toasted|
|½ c. Gustare Vita pesto Genovese|
|1 c. fresh arugula|
|1 beefsteak tomato, sliced|
|½ c. red onion, sliced|
Things To Grab
- Rimmed baking pan
- Aluminum foil
- 2 shallow dishes
- Hy-Vee nonstick cooking spray
- Small bowl
Combine panko flour, thyme, salt, and pepper in a shallow dish. Place eggs in another shallow dish, Dust mushroom caps with flour, then dip into eggs and immediately into panko mixture, coating well. Return mushrooms, cap sides down, to pan. Spray with nonstick spray. Combine cream cheese and shredded cheese in a bowl. Form mixture into four patties; place one in the center of each mushroom cap. Bake for 15 minutes until cheese is melted. Cool slightly.
To assemble, spread cut sides of buns with pesto. Layer arugula, stuffed mushrooms, tomato slices, more arugula, and red onion slices on bun bottoms. Add bun tops.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 135mg
- Sodium: 1030mg
- Total Carbohydrates: 45g
- Protein: 22g