Three-Cheese Stuffed Portobello Mushroom Burgers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Plump portobello mushrooms stuffed with melted goat cheese, cheddar, and mozzarella, served on toasted brioche buns for a gourmet vegetarian burger. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs portobello mushrooms, goat cheese, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Remove mushroom stems and gills, then brush caps with 1 tbsp olive oil. Season both sides with garlic powder, oregano, 1/4 tsp salt, and 1/8 tsp pepper. Place gill-side up on a baking sheet and roast for 12 minutes until tender.
  2. Step 2: While mushrooms roast, mix goat cheese, cheddar, and mozzarella in a bowl. Spoon 2 tbsp cheese mixture into each mushroom cap (filling will mound slightly).
  3. Step 3: Return mushrooms to oven and bake for 8-10 more minutes until cheese is fully melted and bubbly, and mushroom edges are slightly crisp.
  4. Step 4: Toast brioche buns in a skillet over medium heat for 1-2 minutes per side. Assemble burgers by placing a stuffed mushroom on each bun, then top with extra melted cheese if desired.

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