You will not miss the bun with this extremely flavorful stuffed portobello mushroom cap chorizo burger. It is sure to impress even the pickiest eaters! Top with cheese if desired!

Recipe Summary

prep:
15 mins
cook:
27 mins
total:
42 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Scrape the gills out of each mushroom. Brush olive oil over each mushroom (top and bottom) and season with salt and pepper. Arrange mushrooms, gill-side up, on a baking sheet.

  • Bake in the preheated oven until tender, about 7 minutes.

  • Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and chili powder in a large bowl just until mixed; shape into 8 patties. Place a patty on top of each mushroom.

  • Bake in the preheated oven until burgers are fully cooked, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Cook's Notes:

Wipe the mushrooms clean with a paper towel.

If you are using cheese, place it on the patty 5 minutes before they are done, so the cheese can melt.

Nutrition Facts

411 calories; protein 24.1g 48% DV; carbohydrates 3.1g 1% DV; fat 32.9g 51% DV; cholesterol 108mg 36% DV; sodium 910.4mg 36% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
05/10/2018
I made this without the sausage just 1lb. ground beef. It was very good and I had four very large Portobello mushrooms and divided into 1/4lb patties. I think the sausage would have spiced it up more but 2 pounds of meat would have been too much. Maybe 1/2 pound sausage 1/2 pound ground beef next time. Read More
(3)

Most helpful critical review

Rating: 2 stars
09/03/2018
It did not say the temperature after adding the paddings. I baked 30 min at 375F it still did not reach to 160 degrees inside. Read More
15 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/10/2018
I made this without the sausage just 1lb. ground beef. It was very good and I had four very large Portobello mushrooms and divided into 1/4lb patties. I think the sausage would have spiced it up more but 2 pounds of meat would have been too much. Maybe 1/2 pound sausage 1/2 pound ground beef next time. Read More
(3)
Rating: 5 stars
05/31/2018
So delicious! We had a lot of stuff that was going to go bad so we ended up throwing in a whole bunch of veggies and seasonings and sauces and cheese into the meat. We gobbled them up and had leftover meat to make meatballs with! Read More
(1)
Rating: 4 stars
05/21/2018
I added some fresh minced jalapeño and topped with extra sharp cheddar cheese. Easy recipe. Nice savory flavor. Read More
(1)
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Rating: 2 stars
09/03/2018
It did not say the temperature after adding the paddings. I baked 30 min at 375F it still did not reach to 160 degrees inside. Read More
Rating: 4 stars
10/08/2019
I loved it, but my husband said that the chorizo overpowered it. So , next time about half as much chorizo. Read More
Rating: 4 stars
09/27/2019
I really loved this with the excess fat being thing troublesome. Read More
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Rating: 5 stars
10/03/2019
We love chorizo and mushrooms and found this to be a delightful dish. I assumed the temperature was the same throughout the cooking process and did need to cook the patties longer than stated to get to desired temperature but didn’t think that was worthy of a lower rating. The time to cook will depend on the size of your mushrooms and how high you pile the filling, thus the need to specify minimum temps. We plan to modify with baby mushrooms for a party appetizer next time around. Read More
Rating: 5 stars
09/06/2019
No changes, other than making four larger burgers, rather than eight smaller ones. Cooked for 30-35 minutes rather than 20 called for in recipe. Read More
Rating: 4 stars
09/24/2020
Nice flavors. Cooked meat mixture on stovetop as chopped, drained fats and then filled mushroom caps after cooking for 10 min. Topped with Mexican shredded cheese and cooked for another 7 minutes. Slightly dry. Served with a salad. Would make again and not drain as many fats off meat mixture. Read More
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