How to Make a Cheese-Stuffed Mushroom Burger! Vegan and Gluten-Free Recipe
???? CHEESE STUFFED MUSHROOM BURGER ????
You are officially drooling! Go on and smash a hearty helping of @followyourheart Cheese in between some majority meaty mushrooms and fry up a feast. ???? I’m always looking for fierce and fabulous ways to build and better burger and I have no doubt that you are going to absolutely devour this dish! I mean, can you BELIEVE this ooey gooey cheese drip on? Dig on in my loves! ???? @onegreatvegan
CHEESE STUFFED MUSHROOM BURGER:
Grapeseed Oil (4-6 Cups)
Gluten-Free Burger Buns (3 Buns)
Lettuce Leaves (1-6 Leaves)
Tomato Slices (1-6 Slices)
Pickle Slices (2-6 Slices)
Large Portobello Mushrooms (6 Mushrooms)
@followyourheart Cheddar Cheese (2 Cups)
Plain Hummus (¾ Cup)
Gluten-Free Bread Crumbs (2 Cups)
EGG BATTER:
Full Fat Coconut Milk (2 Cups)
Indian Black Salt (1 Tsp)
(MIX TOGETHER WELL)
FLOUR BATTER:
Gluten Free Flour (2 Cups)
Steak Seasoning (¼ Cup)
Nutritional Yeast (¼ Cup)
(MIX TOGETHER WELL)
SUPER SPECIAL SAUCE:
@followyourheart Soy-Free Mayonnaise (1 Cup)
Minced Pickles (⅓ Cup)
Sugar-Free Ketchup (¼ Cup)
Mustard (¼ Cup)
Onion Powder (1.5 Tbs)
Apple Cider Vinegar (1-2 Tbs)
Maple Syrup (½-1 Tbs)
(MIX TOGETHER WELL)
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#burger #vegan #cheeseburger #veganchef #cheese #veganfood #plantbased #mushroomburger #glutenfree
Jamie’s Festive Giant Stuffed Mushrooms | Tesco with Jamie Oliver
Jamie’s done it again, what a fun-gi. Festive stuffed portobello mushrooms that make a delicious veggie main or tasty side. #TescoAndJamie #EatMoreVeg
Get the recipe:
Italian Stuffed Mushrooms - The One Holiday Appetizer With Zero Leftovers Every Single Year
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Today we're making Italian stuffed mushrooms! These are great for Thanksgiving or any holiday as an easy appetizer than can be made ahead of time. I hope you enjoy this stuffed mushroom recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN STUFFED MUSHROOMS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
-24 ounces (680 grams) white or cremini mushrooms see notes below
-½ cup parsley minced
-6 cloves garlic minced
-1 cup (120 grams) plain breadcrumbs
-⅝ cup (60 grams) Parmigiano Reggiano divided. ½ cup for stuffing and 2 extra tablespoons for topping
-½ cup (120 grams) olive oil
-1 ½ (6 grams) teaspoons kosher salt
-¼ teaspoon crushed red pepper
-½ (120 grams) cup dry white wine
-2 cups (480 grams)low sodium chicken stock divided
-3 tablespoons fresh lemon juice
-1 large lemon cut into wedges
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Easy Stuffed Mushrooms - How to make the best cheese stuffed mushrooms!
How to make stuffed mushrooms with cheese, garlic, and sweet onion. It's hard to eat just one of these garlic and cheese vegetarian stuffed mushroom caps!
These cheese and garlic stuffed mushrooms are easy to put together and adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work.
???? Printable Recipe:
Easy Stuffed Mushrooms Ingredients (the recipe is on Inspired Taste)
• 20 white button or cremini mushrooms (about 10 ounces)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion (half medium onion)
• 2 tablespoons minced garlic (4 to 5 cloves)
• 2 teaspoons chopped fresh rosemary or thyme
• 2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
• 3 tablespoons breadcrumbs
• Salt and fresh ground black pepper
• 1 tablespoon chopped fresh parsley or chives for serving, optional
???? Printable Recipe:
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SAUSAGE STUFFED MUSHROOMS / How to make ❤
These stuffed mushrooms are loaded with flavor, let me show you how to make them, I used white button mushrooms for my stuffed mushrooms, the mushrooms are filled with a mixture of sausage, three types of cheese, garlic, onions, bell peppers, and parsley, I added some red pepper flakes for an added kick along with the salt and pepper. Once stuffed, I added a sprinkle of Panko breadcrumbs and Monterey Jack cheese as a topper, then I baked them at 400° for twenty minutes, I set my oven to broil for the last 5 minutes to give them a golden top (you adjust temperature)
INGREDIENTS
WHITE BUTTON MUSHROOMS (I used 16)
1/2 Lb. MILD ITALIAN SAUSAGE
2 TBSP OLIVE OIL (to brown sausage)
1/4 C. CHOPPED ONIONS
2 GREEN ONIONS (chopped, white and green)
1/3 C. CHOPPED MUSHROOM STEMS
1/4 C. CHOPPED ORANGE BELL PEPPERS
1/2 tsp GARLIC POWDER
1/2 tsp ONION POWDER
BLACK PEPPER (to your liking)
CHOPPED PARSLEY
1/2 tsp RED PEPPER FLAKES (optional)
SALT (to your liking)
1 LARGE GARLIC CLOVE (minced)
4 OZ. CREAM CHEESE (room temperature)
3 TBSP FRESHLY GRATED PARMESAN CHEESE
1/4 C. PANKO BREAD CRUMBS
1/2 C. FRESHLY GRATED MONTEREY JACK CHEESE (or as needed)
ADDED INGREDIENTS
OLIVE OIL (to brush outside of mushrooms)
2 Tbsp olive oil for baking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Chef Frank makes Stuffed Mushrooms
These stuffed mushrooms are a family recipe and holiday tradition. One that my wife requests often. I hope you love them as much as we do.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Makes 24
24 mushrooms (button or cremini)
4-5 cloves garlic,chopped fine
1/4-1/2 cup/59-118 mlolive oil
1-1 1/2 cup/119-178 g plain breadcrumbs
1 tsp chili flakes
Cook at 350 degrees F or 176 degrees C for 25-30 minutes