If you are a fan of mushrooms you will not be disappointed. Portobello mushrooms play a big part in this cheesy burger. Two Portobello mushroom caps filled with mozzarella, provolone, Parmigiano-Reggiano is enough to tell you to make this burger. When it comes to special sauce on a burger you know that I will be using bomba mayo, just like many other recipes I have. If I opened up a burger and sandwich shop you know bomba mayo would play a big part. Hope you enjoy this monster of a burger.
STUFFED PORTOBELLO MUSHROOM WITH MOZZARELLA, PROVOLONE, PARMIGIANO-REGGIANO, LETTUCE, TOMATO AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Mayonnaise, to taste
Bomba calabrese sauce, to taste
4 Portobello mushroom caps, wiped clean and gills scooped out
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
Dried oregano, to taste
Chili flakes, to taste
80g 3 cheese blend (low moisture mozzarella, provolone piccante or mild, coarsely grated. Parmigiano-Reggiano, finely grated)
75g all purpose flour
Smoked paprika, to taste
2 eggs, beaten
100g blend of regular bread crumbs and panko
Boston Lettuce, to taste
Tomatoes, sliced, to taste
Brioche or potato bun, buttered and toasted
1. Preheat oven to 400 degrees.
2. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.
3. Place the mushroom caps onto a sheet pan lined with parchment paper. Drizzle extra virgin olive oil on both sides of each mushroom cap. Season with salt, freshly cracked pepper, dried oregano and chili flakes. Rub into the mushroom caps. Place in the oven for 10-15 minutes gill side up. Flip about halfway through removing any liquid that has been released. Flip the mushroom caps and place in the oven to finish roasting. Once done, remove to let the caps cool.
4. Place one cap down onto a flat surface and grab some cheese and squeeze to create a disc-sized shape the size of the mushroom. Then top with another cap and squeeze a little to create a patty.
5. Get the dredge and bread station ready. Place flour onto a plate and season with salt, freshly cracked pepper and smoked paprika. In a shallow bowl beat the eggs and in the last plate add the breadcrumbs and season with salt and freshly cracked pepper. Working one at a time dip mushroom patty in flour and dip into beaten eggs. Place in the breadcrumbs until fully coated. Place back into the egg and cover and then back into the breadcrumbs to get a second coating. Squeeze and fill any holes with breadcrumbs and squeeze to help form the patty so that everything sticks together. Place mushroom patties on a sheet pan or rack until ready to fry. You can place in the fridge or freezer as well. This will help with the coating to stick and help the patties firm up.
6. Fill a frying pan on high heat with enough canola oil to cover half of the patty. Once the oil is hot, around 375 degrees place the mushroom patties into the oil away from you. Fry for about 1-2 minutes per side, until the browned and crispy. Remove to a plate lined with paper towel and season with a little flaky salt.
7. Lay bottom half of bun on a flat work surface. Spread some bomba mayo down. Place the mushroom patty on top. Top the patty with a couple tomato slices and season with salt and freshly cracked pepper. Top the tomatoes with a couple leaves of boston lettuce and add some more bomba mayo on the top half bun and enjoy.
Until next time, Ciao!