Ingredients
- 2 brioche burger buns
- 4 Portobello mushrooms
- 2 tbsp plain all-purpose flour
- 1 egg
- 1 cup Panko breadcrumbs
- 2 oz 60g plain soft goat cheese
- 2 tbsp plain yogurt
- 1 large garlic clove minced
- 3-4 large sundried tomatoes chopped
- a handful of arugula and/or other greens spinach, watercress, or lettuce
- a pinch of salt
- a pinch of black pepper
- a handful of fresh basil leaves finely chopped
- 1 1/2 cups of a neutral oil for frying sunflower or vegetable oil
Instructions
- Mix the yogurt, goat cheese, sundried tomatoes, finely chopped basil, and minced garlic in a bowl until combined. Set it aside.
- Set up the mushroom breading station: flour, beaten egg, breadcrumbs, and cleaned Portobello mushrooms. Make sure to season the flour, eggs, and breacrumbs with a pinch of salt and pepper.
- Roll the mushrooms first through the flour, then the egg wash, and finally, the Panko breadcrumbs. Feel free to use your hands to make sure the mushrooms are well-coated in each layer.
- To a pan over medium-high heat, add the oil. When oil is hot, add the breaded mushrooms and cook until golden on one side (about 4-5 minutes). Then, flip and cook them on the other side until golden and cooked-through (another 4-5 minutes). If you’re deep-frying the mushrooms in a deep fryer where the mushrooms are completely submerged in oil, you’ll only need about 5 minutes total.
- Once the mushrooms are fried, remove them to a plate with a paper towel to absorb the extra oil. Season them immediately with a sprinkle of salt (ideally with larger flakes like Maldon sea salt or kosher salt).
- Optionally, toast the brioche buns. If using brioche buns, you can just toast them for a couple minutes in a dry pan over medium heat. You don’t need butter as there’s plenty of butter in brioche buns.
- Finally, assemble the burgers. Add about a tablespoon of the goat cheese mixture to the underside of the top and bottom buns each. Then, add 2 fried mushrooms with a bit of goat cheese mixture in between to hold them together. Top the second mushroom with the remaining goat cheese mixture (if you have any left). And finally add some arugula or greens on the top of the goat cheese on the top bun.
Notes
Burger buns – I prefer brioche buns in this recipe as the slight sweetness of the buns pairs well with the tangy goat cheese. You can, however, use regular burger buns as well.
Portobello mushrooms - Clean the mushrooms and trim the stalks so that the bottom of the mushrooms are even and the stalk isn't longer.
Breadcrumbs – Panko breadcrumbs work best in this recipe. But you can also use regular breadcrumbs.
Greens – I used a mix of arugula, watercress, and spinach. You can use just arugula. Or you can even use lettuce.
Oil – My preferred oil for frying is sunflower oil. However, you can use vegetable, canola, or any light neutral-flavored oil with a high smoke point.
Baking the mushrooms (instead of frying): You could also bake the mushrooms if you’re trying to avoid fried foods. If baking them, place them on a baking sheet (lined with baking paper). Spray them lightly with some oil and bake in the preheated oven at 400°F (205°C) until golden and cooked-through (about 15-17 minutes).