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4.67 from 12 votes

Mozzarella-Stuffed Crispy Portobello Burgers

Even passionate carnivores will fall in love with these!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2 servings
Calories: 364kcal
Author: Kimberly Killebrew


  • 2 Marinated-and-Roasted Portobellos
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 3/4 cup all-purpose flour
  • 1 tablespoon ranch dressing mix , such as Hidden Valley
  • 2 large eggs , beaten
  • 1 cup panko Japanese-style breadcrumbs
  • Neutral-flavored oil ,for frying
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon black pepper
  • 2 hamburger buns of your choice
  • 1/4 cup Thousand Island Dressing
  • 1/4 cup dill pickle chips
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato ,cut in 4 (1/4-inch-thick) slices


  • Cut a slit in a thick side of each mushroom cap to form a pocket. (Do not cut them in half.) Carefully stuff 1/4 cup of mozzarella into each mushroom pocket with your fingers or a spoon, pressing and flattening the cheese as you stuff. (Do not overstuff; see Note.)
  • Stir together the flour and ranch dressing mix in a small bowl. Put the eggs in a second bowl and the panko in a third bowl. Dip both sides of each mushroom in the flour mixture; then dip in the eggs, and then dredge in the panko. (Make sure the mushrooms are thoroughly coated in the panko.)
  • Preheat the oven to 375° F. Heat 1/2 inch of the oil in a medium saucepan over medium until splattering. (If a few panko crumbs dropped in the oil turn golden quickly, you’re ready to fry.) Fry the mushrooms, flipping them frequently and keeping a close eye on them, until they turn golden and the cheese starts to melt, 4 to 5 minutes. Transfer to an aluminum foil-lined baking sheet, and bake until the cheese is fully melted, about 5 minutes. Transfer to a paper towel-lined plate, and season with 1/2 teaspoon of the salt 1/4 teaspoon of the pepper.
  • Slather the top and bottom halves of each bun with 1 tablespoon Thousand Island Dressing. Layer each bottom half with the pickles, lettuce, and 2 tomato slices. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the fried mushrooms and the bun top.


These burgers can be a little messy. After stuffing the burgers with the mozzarella, chill them for 30 minutes to let them set up.
Serving: 1burger | Calories: 364kcal | Carbohydrates: 47g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1321mg | Potassium: 412mg | Fiber: 4g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3.8mg