Stuffed Portobello Burgers

Go ahead and play with it a little bit.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the pepper, onion, garlic and mushroom stem in 1 tbsp of olive oil. Season lightly with S&P.

Step 2

Set aside and allow to cool completely.

Step 3

In a bag or flat container add remaining oil, balsamic vinegar, Worcestershire, paprika and 1/2 of oregano-basil-thyme. Mix well

Step 4

Roll the mushroom caps around in this marinade, to cover completely.

Step 5

Place caps stem side down in the marinade, cover and let sit for 15 minutes.

Step 6

In a small bowl combine the vegetables, remaining herbs, beaten egg and cheese.

Step 7

Remove the mushrooms from the marinade (keep the marinade)

Step 8

Evenly stuff them with your filling mixture.

Step 9

Brush or spoon the filling generously with your marinade

Step 10

Top with panko and bake stuffing side up at 425 degrees for 6-8 minutes (depending on size)

Step 11

Flip and cook an additional 4-6 minutes.

Step 12

They should be firm to the touch but fork tender.

Step 13

These are great as a burger or in place of meat.

Step 14

Use this recipe on the grill. Indirect heat and do not flip. Sear before serving, plate cap side up for the best affect.