Crispy Cheese Stuffed Portobello Burger

Ingredients

• 1 Roma Tomato
• 4 Portobello Mushrooms
• 2 ½ oz Shredded Mozzarella
• 8 oz Canola Oil
• 4 oz Liquid Egg
• 3 oz Panko Breadcrumbs
• ½ oz Baby Arugula
• 2 Brioche Buns
• Olive Oil
• Salt Pepper
• into six ¼” rounds. Using a spoon, scoop out black
• undersides (gills) of portobello mushrooms. Place
• olive oil, and season with ¼ tsp. salt and a pinch of

Instructions

1. 1

   Cook Within: When cleaning the portobello, we recommend holding it in one hand and a spoon in the other. Using the spoon’s edge, scrape the gills off of the mushroom. Be gentle, as mushrooms can break! If you don’t have a microwave, you can also pan-steam the portobellos. Add mushrooms to heat with 3 Tbsp. water, cover, and steam for 4-5 minutes. Once tender, drain in a colander and dry thoroughly with a paper towel. One portobello mushroom has more potassium than a banana.

2. 2

   Prepare the Ingredients: Cut sweet potato into ¼” slices. Slice Roma tomato into six ¼” rounds. Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Place olive oil, and season with ¼ tsp. salt and a pinch of pepper. Roast in oven 20 minutes, or until tender and deep golden. Bread the Burgers

3. 3

   Heat canola oil in a small pot over medium heat.: Set up a breading station by placing liquid eggs and burger into egg, then into panko. Dip in egg again, and then in panko again. Repeat with remaining burger. Use extra panko moistened with egg to patch any “holes” in breading. Micro-Steam the Portobellos Line a plate with two paper towels. Place 2 porto- bellos on plate, cover with two more pieces of paper towel, and top with another plate (plates are used as a weight and should be facing the same direction). Microwave for 4 minutes. Portobellos should be flat and juices mostly absorbed by paper towels. Repeat with other 2 portobellos, adding fresh paper towels for each batch. Let portobellos cool until you can safely handle them, about 2 minutes.

4. 4

   Cook the Burgers: Test oil temperature by adding a pinch of panko to pot. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. Add one burger to oil and fry 4-5 minutes per side, or until golden brown. Remove to a paper towel-lined plate and sprinkle each side with ¼ tsp. salt. Repeat with second burger.

5. 5

   Make the Burgers: Divide mozzarella in half. Using your hands, press half the mozzarella into a ball. Twist cheese tightly in plastic wrap if you’re having trouble here. Repeat with second half. Flatten each ball into a puck and place pucks on top of the gill side of 2 portobellos. Top with remaining portobellos (gill side down), wrap each individually and tightly with plastic wrap, and press with your hands to form burgers.

6. 6

   Plate the Dish: Place tomato and arugula on bun, place portobello burger on top, and top with remaining bun. Serve next to cottage fries. Be careful when biting into burger–cheese will be hot! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • If your portobello breaks or cracks while scooping out gills, piece it back together, and cook it in microwave per directions. Make sure to get a thick coating of breading on it. • Press portobellos together tightly. The mozzarella puck should be smaller in diameter than the portobellos. • Double breading ensures cheese doesn’t leak out of the recipe before you start–we promise it will be time