Picture this : juicy, meaty portobello mushrooms stuffed with seasoned mozzarella shreds, fried to crispy, melty perfection, slathered with homemade pesto mayo, and sandwiched in between a soft and airy bun with red onion, tomato, and herbaceous arugula. You droolin’ yet? Cuz I am! These Cheesy Vegan Stuffed Mushroom Burgers with Pesto Mayo are what burger dreams are made of!

a mushroom burger so f*ckin’ good, you won’t miss the meat

This might be a bold statement, but I can pretty much guarantee meat will be the LAST thing on your mind while you’re devouring these perfectly cheesy, crispy, ultra-flavorful Italian-inspired Stuffed Mushroom Burgers. I’ve added so much flavor into these burgers, even die-hard-mushroom-haters will love ’em. The combination of a perfectly seasoned, stuffed, and fried portobello mushroom, slathered in garlicky pesto, and topped with fresh veggies simply cannot be beat! Grab a drink and let’s get to cookin’ the best Cheesy Vegan Stuffed Mushroom Burgers!

how to make stuffed mushroom burgers

These Cheesy Vegan Stuffed Mushroom Burgers come together surprisingly easy! Here’s how to make the most delicious stuffed burgers:

1. Bake the mushroom caps gill side down at 425 degrees for 15-20 minutes. This is essential because we want the caps pliable enough to stuff, and partially cooked so they fry up quickly!
2. While the mushrooms are in the oven, prepare your pesto mayo by blending all the ingredients. Set aside.
3. Prepare the cheesy stuffing. Add vegan mozzarella shreds to a bowl with prepared vegan egg and Italian seasoning. Mix with a fork, lightly smashing the vegan egg and cheese to form a thick and chunky cheese ‘spread’. Set aside. Prep your tomatoes and onions. Toast your buns.
4. Once the mushrooms are done baking, it’s time for stuffing! With 1/4 cup of the cheese mixture, place into the middle of one mushroom cap. Place another cap on top of it and press both caps together. Repeat with the rest of the caps – you should have four stuffed portobello ‘patties’. Wrap each stuffed patty tightly with plastic wrap and place in the freezer for about 15-20 minutes.
5. While the prepared portobellos are in the freezer, set up your dredging station. Once your portobellos are chilled, dredge them and then fry them one at a time until golden brown and crispy. Keep the fried mushrooms warm in your oven.
6. Once all the portobellos are fried, assemble burgers and enjoy!

can i make these stuffed mushroom ‘patties’ ahead of time?

Yes! In fact, these stuffed mushroom patties are make-ahead AND freezer-friendly! To make the patties ahead of time, simply follow the directions and stop after you’ve coated them. After the stuffed portobellos are coated, place them in an air-tight container and freeze them up to one month. To prepare them, simply take them out and let them defrost at room temperature for about 15-20 minutes. Fry according to directions and assemble. Enjoy!

love ‘shrooms as much as i do? Here are more drool-worthy mushroom recipes!

•  Chorizo, Spinach, and Artichoke Stuffed Mushrooms
• Vegan Sheet Pan Portobello Mushroom Fajitas
• Vegan Cream of Mushroom Soup
• Vegan Pulled Pork Sandwich

I hope you love these Cheesy Vegan Stuffed Mushroom Burgers as much as i do!

If I’ve inspired you to make these Italian-inspired stuffed mushroom burgers, I’d love to see! Snap a photo or take a video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!

XOXO!

5.0 from 1 reviews

Cheesy Vegan Fried Mushroom Burgers with Pesto Mayo

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Ashley

Recipe type: Entree

Cuisine: Vegan

Serves: 4 burgers

Ingredients

Burgers

• 8 portobello mushrooms, stems and gills removed
• 1.5 vegan mozarella shreds
• 1 vegan egg replacer, such as Bob's Red Mill, prepared according to package directions
• 1 tsp Italian seasoning
• ½ cup flour
• 1½ - 2 cups Panko bread crumbs
• 1 cup non-dairy milk
• 1 tsp kosher salt
• ½ tsp black pepper
• Vegetable oil, for frying
• 4 Buns, Ciabatta buns, toasted
• Fresh arugula, for serving
• Sliced tomatoes, for serving
• Sliced red onion, for serving

Pesto Mayo

• 1 cup packed fresh basil
• ½ cup vegan mayo
• ¼ cup pine nuts
• ¼ cup vegan parmesan or nutritional yeast
• 2 TBS avocado oil
• 1 tsp Kosher salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 425 degrees
2. Add mushroom caps onto a parchment paper lined baking tray, and bake gill side down for 20 minutes. Remove and set aside to cool. Keep oven on and reduce the oven temperature to 275 degrees.
3. Meanwhile, prepare the pesto mayonnaise. In a food processor or blender, add all the pesto ingredients and pulse until smooth. Taste and adjust seasonings. Set aside.
4. In a large bowl, add vegan mozzarella shreds, vegan egg, and Italian seasoning. Mix all the ingredients until they're well combined, lightly smashing the vegan egg into the cheese shreds with the back of a fork - the cheese should look chunky and kind of like a thick 'spread' after you smash it a bit.
5. Place ¼ cup of the cheese mixture in the middle a mushroom cap, patting it down so it covers the entire surface area. Place another cap on top of it and press both caps together. Repeat with the rest of the mushrooms until you have 4 stuffed mushroom patties formed.
6. With a piece of plastic wrap, tightly wrap each stuffed portobello individually, twisting the sides like a piece of candy to ensure all the air gets out. Lightly press down on the stuffed patty so it flattens a bit (this helps fry them faster and the cheese melt easier), making sure not to break the plastic wrap. Place wrapped portobellos in the freezer for about 15-20 minutes.
7. While the mushrooms are in the freezer, prepare your dredging station. Add flour, non-dairy milk, and panko bread crumbs into three separate bowls. Season the panko bread crumbs with 1 teaspoon Kosher salt and ½ teaspoon black pepper.
8. Remove plastic wrap from mushroom burgers. Place stuffed mushrooms into the non-dairy milk, then flour, back into the non-dairy milk, then into the panko bread crumbs. Make sure the mushrooms are fully coated in each part of the dredging process. Set aside and repeat with remaining stuffed patties.
9. To cook the burgers, place the oil in a large skillet on medium heat, about 2 inches from the bottom of the pan. Once the oil reaches 365 degrees, cook one stuffed portobello at a time until it is golden brown and crispy, about 3 minutes per side (so 6-7 minutes altogether). Transfer mushroom with a slotted spoon onto a paper towel lined plate to drain excess oil. Keep warm in the oven at 275 degrees while you fry the rest of the mushrooms.
10. To assemble the burgers, spoon some pesto mayonnaise on the bottom of your toasted bun. Add fresh arugula and stuffed mushroom patty. Spoon another dollop of pesto mayo, a couple slice of tomatoes and red onion, and top bun. Serve immediately and enjoy!

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