Shroomburger Recipe
Crispy-fried portobello mushroom stuffed with melted muenster and cheddar cheese, topped with lettuce, tomato, and ShackSauce.
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Ingredients
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Mushroom Patties
Toppings
Method
Prepare the Mushroom Patties
- 1
Clean the Mushrooms
Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and gills if desired.
- 2
Stuff the Mushrooms
Place a slice of muenster cheese and a slice of cheddar cheese inside each portobello cap, allowing the cheese to slightly overlap.
- 3
- 4
Coat the Mushrooms
Dredge each stuffed portobello mushroom in flour, shaking off excess, dip in beaten eggs, and finally coat with breadcrumbs. Ensure each mushroom is fully covered.
Fry the Mushrooms
- 5
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Mushrooms
Carefully add the breaded mushrooms to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- 7
Drain the Mushrooms
Once cooked, remove the mushrooms from the oil and place them on a plate lined with paper towels to drain excess oil.
Assemble the Burger
- 8
Prepare the Toppings
Slice the tomato into rounds. Rinse and dry the lettuce leaves.
- 9
Build the Burger
On a serving plate, place a crispy mushroom patty, top with lettuce, tomato slices, and drizzle ShackSauce over the top.
- 10
Serve
Serve immediately while the mushrooms are hot and crispy. Enjoy your ShroomBurger!