Cheesy Stuffed Portobello Burgers

Recipe developed and contributed by Maureen Gualtieri

Summer may be over, but you can pry my barbecue tongs out of my cold dead hands! This recipe makes the most of the shoulder season, serving up a stick-to-your-ribs meal as you bask in the last of your grilling sessions. The delicious secret of these burgers is their marinade, featuring DFC’s Maple Bourbon Mustard. It lends an unreal punch of umami that is far greater than the sum of its parts. (Splash it on sauteed mushrooms, tempeh, or tofu as well.) When you stuff a mild melting cheese between the savoury mushroom caps, the taste and texture combo puts meat burgers to shame!

Cheesy Stuffed Portobello Burgers

(Yield: 2 servings )

  • 4 equally sized portobello mushrooms
  • 3 tbsp balsamic vinegar
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp olive oil
  • 1 /2 tsp sesame oil
  • 1 tbsp DFC’s Maple Bourbon Mustard
  • 2 to 4 deli slices of a good melting cheese, like a mild cheddar or provolone
  • 2 burger buns

Your favourite burger fixings: Lettuce, sliced tomatoes, sliced onions, pickles, ketchup, relish, mayo, and any of DFC’s line of barbecue sauces or condiments

Prepare your portobellos by cutting off the stems (to reserve for another use, like soup stock) and removing and discarding the gills with a spoon (the gills can muddy the flavour). Peel the caps, and place them in a non-reactive container.

Whisk together the balsamic vinegar, soy sauce, olive oil, sesame oil, and DFC’s Maple Bourbon Mustard. Spoon this marinade over the mushroom caps, making sure they are completely saturated. Cover the caps and refrigerate for at least 1 hour.

Light your grill and set to medium-low heat. Pop the marinated mushroom caps on the grill, and cook, flipping as needed, until nearly done. In the last few minutes, turn two mushroom caps bottom-up, and place one or two slices of cheese (to taste) on them. Then sandwich them each with one cheeseless cap, bottom-down. Once the cheese has melted tantalizingly and is holding each burger together, remove it from the grill.

Immediately assemble your burgers on toasted buns. I like to start with a DFC mustard, usually Hot & Seedy, on the bottom, followed by lettuce, tomato, my cheesy burger, onion, pickles, mayo and sriracha. Serve these bad boys with chips or another decadent side, and dig in!

These epic burgers require deceptively few ingredients: Portobello mushrooms, olive oil, balsamic vinegar, soy sauce, sesame oil, burger buns, your favourite toppings, and DFC’s Maple Bourbon Mustard.
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