Blue Cheese Stuffed Portobello Burgers with Grilled Corn and Crispy Shallots.
I’m having a love affair.
With blue freaking cheese. I’m having a moment! A big moment with it. I’ve always loved it but right now I’m in a blue cheese vortex and I can’t get out. It’s like I’m in another dimension, the blue cheese dimension. Where everything is tinted blue cheese-ish. Send all your food through the blue cheese portal. Right to meeee.
Wait. Have I watched too much of Stranger Things? Maybe.
For some weird reason, I always want my portobello burgers on English muffins! I’ve made portobello gouda burgers with roasted garlic as well as asiago portobello burgers with roasted red peppers and served BOTH on English muffins because the texture is out of this world.
I think that’s the main thing, you know? The mushrooms themselves have a different texture than beef – I know sometimes they can be prepared to mimic beef – I get it. But as a beef eater myself, eating the portobellos to enjoy them as is and not to replace beef totally, I need a crunchy, crispy bun to get the texture I go crazy for.
Speaking of crazy, by this point I’m sure you’re thinking that’s exactly what I am. For talking your ear off in an entire paragraph about burgers and buns.
You’d be very correct. I just really love my food and get super excited over things that taste delicious. CAN YOU BLAME ME.
So here’s what I did. I filled the big mushrooms with blue cheese and covered them so it would get all melty and incredibly. You could also do this on the grill and it would work wonderfully. You just need to have a hearty portobello cap.
Between you and me and a few other invisible internet friends, I could eat these blue cheese-filled caps by the half dozen, alone. Tinier mushrooms would make an incredible appetizer and you could serve them with fresh herbs, some roasted peppers and a sprinkling of garlic brown butter bread crumbs.
But back to the burgs. (<ew. sorry I said it that way.) On top of these blue cheese bundles of love, I added a pile of crispy shallots. And a handful of grilled corn because I can’t ever, ever, EVER stop with the grilled corn in the summer.
Like it’s very annoying. I’m sure you know. Can I jog your memory?
I made this grilled corn avocado toast.
Uh, grilled corn tomato salad, anyone?
And lastly, summer skillet gnocchi.
Oops and this: crispy bacon pasta salad.
One more: grilled corn tomato fettuccine.
Okay now I’m done.
Really done now.
Now that we’ve made it through that mess, let’s just agree to drink grapefruit beer, put grilled corn on our burgers and fry all of our shallots for the rest of the summer. And stuff all of our mushrooms with cheese. Win!
Blue Cheese Portobello Burgers
- Heat a large skillet over medium heat and add the olive oil. Add the mushroom caps and toss so they are coated in the oil, the stir in the garlic. Cook the mushrooms for about 3 to 4 minutes on each side, until they are tender and juicy. Add the balsamic vinegar into the skillet and toss the mushrooms. Reduce the heat to low, sprinkle salt and pepper on the caps, and then fill the inside of the cap with 1 ounce or so of blue cheese. Cover the skillet just until the cheese melts.
- To serve the burger, place a piece of butter lettuce on the bottom of the english muffin. Top with the mushroom, then extra blue cheese. Add the onions and the grilled corn. Serve immediately.
- Heat about 2 inches of oil in a medium saucepan over medium-low heat. You want the heat to be about 350 degrees F, but after a few minutes of heating, I’ll test it out by throwing a shallot slice in. While the oil is heating, stir together the flour, salt, paprika, garlic powder and pepper. Dredge the shallot slices through the flour. Once coated, add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining batches.
p.s. those are HOMEMADE pickles up there. want to know about them?!