Try these hearty stuffed Portobello mushroom burgers—cheesy, savory, and perfect for a vegetarian feast!

– Portobello mushrooms – 4 large 🍄

– Olive oil – 2 tbsp 🫒

– Garlic – 2 cloves, minced 🧄

– Baby spinach – 2 cups chopped 🥬

– Red onion – 1 small, diced 🧅

– Cherry tomatoes – 1 cup, halved 🍅

– Feta cheese – 3/4 cup, crumbled 🧀

– Breadcrumbs – 1/3 cup 🍞

– Egg – 1 large, beaten 🥚

– Balsamic glaze – 2 tbsp 🍯

– Salt – 1 tsp 🧂

– Black pepper – 1/2 tsp 🌶️

– Burger buns – 4 🍔

– Lettuce leaves – 4 🥬

– Olive oil spray or extra oil – for grilling 🛢️

1 Preheat oven to 200°C (390°F) and line a baking sheet

2 Remove stems and gills from mushrooms and brush caps with olive oil

3 Sauté onion and garlic in a pan until soft

4 Add spinach and cherry tomatoes, cook until wilted and excess moisture evaporates

5 Remove from heat and stir in feta, breadcrumbs, beaten egg, salt, and pepper

6 Spoon the filling into each mushroom cap and place on the baking sheet

7 Bake stuffed mushrooms for 15-18 minutes until filling is set and mushrooms are tender

8 Toast burger buns lightly and brush mushroom caps with balsamic glaze

9 Assemble burgers with lettuce, a stuffed mushroom cap, and top bun

10 Serve warm with extra balsamic glaze if desired