Burger with Stuffed Mushrooms and Goat Cheese

  • 10 minutes for preparation time plus 15 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 2


The Portobello mushroom is perhaps one of the tastiest mushroom varieties. The Portobello is actually the fully ripe white mushroom. The name “Portobello” started being used during the 1980s, in order for these mushrooms to become more known, since up until then the producers couldn’t sell them. The taste of this mushroom is very rich and full, reminding that of the meat.


Aromatic, For Vegetarians

  • 2 large Portobello mushrooms, cleaned
  • 1 tbsp olive oil
  • Black pepper Sunspices
  • Salt
  • 100 gr sundried tomatoes + 1 tbsp of their oil
  • 50 gr pine nuts, lightly toasted
  • 1/8 tsp dried garlic Sunspices
  • 2 tsp dried parsley Sunspices
  • A bunch of basil
  • 150 gr goat’s cheese
  • 2 buns
  • Rocket salad


  1. We preheat the oven to 180C/355F. We drizzle the olive oil over the mushrooms and we season them. We cook them for about 10 minutes or until they start becoming soft, bottom-side down. When cooked, we remove from the oven and let them aside.
  2. We put in the blender the sundried tomatoes, the pine nuts, the basil, the dried parsley, the dried garlic, the sundried tomatoes’ oil, salt and pepper. We blend them until we have a thick paste. If it is very thick, we add some more oil
  3. We divide the mixture between the two mushrooms and we put the goat’s cheese on top of them. We bake for another 7-10 minutes, until the cheese is melted and golden.
  4. We cut each bun in half and we place some rocket salad onto them. We place one mushroom onto each bun and we place the upper half of the bun on top of the mushroom. We serve the burgers with some rocket salad and consume them straight away,

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