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.
ALSO. They’d make an excellent addition to a big cheese board or a summer cheese plate. Heck yeah.
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.
And grilled corn cheddar quinoa.
And grilled corn with bacon butter. Or mustard butter.
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.
After this summer crostini. And risotto cakes.
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
- 2 tablespoons olive oil
- 4 large portobello mushroom caps, stems removed
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces blue cheese, plus more for topping
- 4 large pieces butter lettuce
- 2 ears grilled corn
- 4 english muffins or buns of your choice
- 2 large shallots, peeled and sliced
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- vegetable or canola oil
- 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.
Did you make this recipe?
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I appreciate you so much!
p.s. those are HOMEMADE pickles up there. want to know about them?!
28 Comments on “Blue Cheese Stuffed Portobello Burgers with Grilled Corn and Crispy Shallots.”
YUM. I honestly love mushroom burgers more than beef burgers. Add in crispy shallots and I’m done. Looks amazing, can’t wait to try!
yes!! please tell me about homemade pickles because they look amazing!! :)
Blue cheese is basically my favorite thing ever so I am loving this recipe. Crispy shallots would be so good on top of so many things, yum!
These would definitely be a super cute appetizer, but I want a GREAT BIG GIANT ONE with all the blue cheese please!
I was wondering if those were homemade pickles – with hot chili flakes I think I see?! I need to learn how to make pickles this year!
DON’T hate me …. but I’m transferring this recipe into scooped-out beefsteak tomatoes because I have like a billion of them in my garden right now, and this sounds like the perfect way to use them ;)
you know that part where you wrote, “send all your food through the blue cheese portal?” may or may not have sang that to the tune of adele’s “send your lover.”
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Somehow, someway you are making me want to eat two of the things I despise most in the world… blue cheese and mushrooms! I mean, the crispy shallots are most likely the culprit – this looks insane! And I’d expect nothing less from the queen of burgers!
You found the schofferhofer! (I recommended it last year and since I crazy stalk your blog I remember but you probably don’t hahaha) Now I’m craving one and this mushroom burger!
OH MAH GAH. This week’s Blue Apron order for me included crispy shallots and they mentioned putting the shallot slices in a bowl of cold/ice water for a couple minutes before dredging in the flour etc. Said it would help with the adhesion. Well it worked – AMAZING!!! SO EASY!!!!
GONNA MAKE THIS FOR SURE!!! Portobello burgs speak to me. YES!
I haven’t commented in awhile but I’m still enjoying reading about your life & food. Such an entertaining writer!
I had to comment today, besides the fact that I need to make that burger now, but mostly I wanted to say bravo! My husband and I always say it is completely mind boggling when vegetarians make their food & call it some kind of meat. We also love to have things like this burger, or a green salad for a meal but we also enjoy a beef burger….feature what you’re lifestyle is. Thank you for being so real! I love that about you.
Wow, these look just amazing!! Gotta try em!!
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I am never a fan of mushroom burgers because the texture is just all wrong for me. Using an English muffin as the bun is genius! I think it may solve all my mushroom burger problems :)
I’m late to the party but I wanna know about the homemade pickles!
This was a fabulous meal, no one missed the meat! I was lazy and didn’t fry my own shallots but bought the pre-made fried onion strings from TJ’s and it was still delicious. An easy and quick weeknight meal! Thank you!
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This looks so good. Thanks do much for sharing this.
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so we tried this at my house and we were a little short on corn, didnt like english muffin and no lettuce. and hoo boy IT WAS AWFUL. lemme tell ya bitties. make sure it looks like that fancy picture up there, queen of burgers has fine enough taste im sure, but this one was a fungal disaster.
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