Stuff big portobello caps with nutty Gruyère and roast until tender and gooey. Stacked on buns with a swipe of garlicky mayo, it’s an umami-rich meatless burger.
What You Get
Shredded Gruyère cheese
Butter or red leaf lettuce
Sprouted wheat hamburger buns
What You'll Need
Salt and freshly ground pepper
Makes 4 servings
15 minutes active
35 minutes total
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Remove the stems from 4 of the mushrooms, then scrape out the gills with a spoon. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place the mushrooms cup-side down on the prepared pan. Transfer the pan to the oven and roast for 10 minutes.
Flip the mushrooms and sprinkle some of the shredded Gruyère into the caps. Return the pan to the oven and roast until the mushrooms are tender and the Gruyère is melted, 10 minutes longer.
Meanwhile, tear off a few of the largest lettuce leaves. Thinly slice half of the red onion, reserving the rest for another use. Split the buns and slide them into the oven to toast, 3 minutes.
To build the burgers, place the buns on plates, spread with the garlic aioli, and stack with the stuffed mushrooms. Top with the red onion and lettuce and serve warm.
Contains: milk, wheat.