An easy weeknight recipe and more, delivered once a week. You’ll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and portobello mushroom burger oven, then baked until crispy.

Dip them with ranch dressing for an appetizer you won’t soon forget. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Let pickle slices stand on a paper towel until liquid is almost completely absorbed, about 15 minutes. Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.

Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet. Bake until golden brown and crispy, 20-25 minutes. The Well Plated Cookbook is now available!

An easy balsamic marinade adds incredible flavor. Stuffed with cheese and served on a fluffy brioche bun. I have a feeling you are having feelings about this Portobello Mushroom Burger. Stuffed with cheese, rich, and savory. Reaction Two: Why are we calling a portobello mushroom a burger again? Midwest, so even though I fall solidly in the Reaction One group, I can hear Reaction Two’s concerns—try this Portobello Mushroom Burger recipe anyway. The pesto makes the burgers fresh, unique, and bright, the prep and cleanup are a breeze, and it’s healthy without tasting overly so.

So, you’ve seen other Portobello Mushroom Burger recipes. Maybe you’ve made one or two at home or ordered them on a menu. Here’s why I like this particular Portobello Mushroom Burger the best. Marinated in soy and balsamic and stuffed with havarti!