Portabello Stuffed Mushroom Burgers with Tomato Salsa


I love the big portabello mushrooms we get in the vegebox. They are lovely make just seasoned and grilled in a cob.  This time I decided to do a little extra with them by stuffing them. You could use sausage meat if you need the meat hit but I think I little blue or goats cheese, and herbs combined with some crunchy breadcrumbs give a great tasting burger replacement

For “burger” fixings  a dash of ketchup , mustard or mayonnaise or all three is great,  but I
fancied a fresh salsa a mix of  finely chopped
fresh tomato , gherkins, red onion and pitted black olives.


Portabello Stuffed Mushroom Burgers

To make 2 burgers

  1. Take 3 mushrooms finely chop together one of the mushrooms, stalks from all three mushrooms breadcrumbs , stilton cheese ,wholegrain mustard and fresh sage.
  2. Season with a little salt and pepper to taste
  3. Use the chopped ingredients to fill the caps of the two mushrooms
  4. Pop under a medium grill for 8 minutes until the breadcrumbs are golden brown.


Field Mushrooms by you.


  1. Fatnastic recipe – Here in the UK we are just starting to find out that burgers are more than a flat disc of minced meat with 50% fat ot other ingredients to bulk it out. We are really takinjg in the stuffed burger recipes and sauces from America – cannot wait to try this particular one – the photos look great!

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