We really struggled to pick a name for this recipe. We riffed off the idea of the classic Mushroom and Swiss Burger that you see on pretty much any pub menu. However, instead of sauteeing the mushrooms and serving them atop the patty on a bun, we are using the mushroom as a bottom bun and building our flavours up from there. Is it a burger? You could make the argument, yes. Is it a stuffed mushroom cap? In a very real way, yes. However, we thought the name, “Identity Crisis Entree” wouldn’t sound very appetizing, so we settled on “Swiss Burger Mushroom Caps.”
We served this with Delicata Squash Fries, but it would also pair nicely with Baked Sweet Potato Fries or Yellow Bean “French Fries.”
Time: 45 Minutes
- Portobello Mushroom Caps
- Ground Meat (about 5-6 oz per large mushroom cap). We are using beef (85/15% because that’s what we had, but leaner is good for this burger since the fat won’t cook off).
- Swiss Cheese. We are using Raclette
- Your favourite burger condiments. We are using ketchup and whole grain dijon mustard, but BBQ sauce would likely be fantastic instead.
- Preheat your oven to 350 degrees F, line a baking sheet with foil, and give the foil a quick oil spray.
- Wash any dirt off your mushroom caps, and then flip them upside down to remove the stem and scoop the gills out with a spoon.
- Spread your condiments inside your hollowed out mushroom cap.
- Mix a little salt and pepper with your ground meat, and then press it into your mushroom cap. Then, place your burger in the oven for about 35 minutes.
- While your burger cooks, sautee some onions to caramelize, and set aside. Also, get your cheese ready.
- When your burger reaches an internal cooked temperature of nearly 160 degrees F (a little lower is ideal), top it off with your sauteed onions and cheese, and stash in the oven for another 5 minutes.
- Check final internal temperature, and as long as you’ve hit 160 degrees F, and your mushroom is cooked to your desired degree, you’re good to go.
- Plate, devour, and enjoy!