Stuffed Portobello Burger



  • 12 oz. Galbani® Thick Sliced Mozzarella Cheese
  • 1/2 cup Whole Milk Galbani® Ricotta Cheese
  • 5-6 large Portobello mushroom caps
  • 1/2 cup goat cheese
  • 1/3 cup parmesan cheese
  • 1 large egg
  • 1/2 cup chopped basil
  • 1 Tbsp. lemon juice
  • 1/2 cup Marinara Sauce
  • 1 large tomato sliced
  • olive oil, to be used for brushing
  • 1/4 tsp. salt & pepper, to taste
  • extra basil, to taste
  • 6 hamburger buns


  • Remove the stems and scrape the gills out of the mushroom caps.
  • Combine the ricotta, goat cheese, salt, pepper, basil, egg and lemon juice. Mix well to combine and set aside.
  • Using a grill pan on your stove top, turn heat to medium-high heat. If using an outdoor grill, set to a medium heat.
  • Generously brush mushroom caps with olive oil then sprinkle with salt & pepper.
  • Place mushroom caps on the grill and turn every so often for 15 minutes or until cooked to your liking.
  • Preheat oven to 375F.
  • When the mushroom caps are done grilling, add 1-2 tsp. marinara, and spread 2-3 Tbsp. of cheese filling over marinara.
  • Place 1-2 slices of tomato on top of the cheese mixture. Lastly, top with one slice of Galbani thick sliced Mozzarella cheese.
  • Place on a foil lined baking sheet and bake for 15min, or until the cheese is bubbly.
  • Sprinkle with extra basil, place on toasted roll and Enjoy.