Baked Mushroom Burger Buns
Baked Mushroom Burger Buns
Ingredients
For the Mushroom Filling
- 1 pound mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup Kashkaval cheese, shredded
- 1/2 cup Cheddar cheese, shredded
For Assembly
- 4 burger buns, cut in half horizontally
- 1/4 cup Kashkaval cheese, shredded, for topping
- 1/4 cup Cheddar cheese, shredded, for topping
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 7-10 minutes, until they release and absorb their liquid and begin to brown.
⏱️ 10 min•🌡️ 375
- 2
Add the chopped onion and minced garlic to the mushrooms. Continue to sauté for another 3-5 minutes, until the onions soften.
⏱️ 5 min
- 3
Add the soy sauce and Worcestershire sauce to the skillet. Stir until all ingredients are well combined.
⏱️ 1 min
- 4
Pour the heavy cream into the skillet and stir. Add the black pepper and stir again.
⏱️ 2 min
- 5
Add the shredded Kashkaval cheese and Cheddar cheese to the cream and mushroom mixture. Stir continuously until the cheese is completely melted and the sauce thickens. Remove from heat.
⏱️ 3 min
- 6
Cut the burger buns in half horizontally. Place the bottom halves of the buns on a baking sheet or in an oven-safe dish.
⏱️ 2 min
- 7
Generously spoon the prepared mushroom and cheese filling onto each bottom bun.
⏱️ 2 min
- 8
Sprinkle the remaining shredded Kashkaval cheese and Cheddar cheese over the filled buns. Place the top halves of the burger buns on the baking sheet next to the filled buns.
⏱️ 1 min
- 9
Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the top halves of the buns are lightly toasted.
⏱️ 12 min•🌡️ 375
- 10
Remove from the oven and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Mushroom Burger Buns
For the Mushroom Filling
- 1 pound mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup Kashkaval cheese, shredded
- 1/2 cup Cheddar cheese, shredded
For Assembly
- 4 burger buns, cut in half horizontally
- 1/4 cup Kashkaval cheese, shredded, for topping
- 1/4 cup Cheddar cheese, shredded, for topping
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 7-10 minutes, until they release and absorb their liquid and begin to brown.
⏱️ 10 min•🌡️ 375 - 2
Add the chopped onion and minced garlic to the mushrooms. Continue to sauté for another 3-5 minutes, until the onions soften.
⏱️ 5 min - 3
Add the soy sauce and Worcestershire sauce to the skillet. Stir until all ingredients are well combined.
⏱️ 1 min - 4
Pour the heavy cream into the skillet and stir. Add the black pepper and stir again.
⏱️ 2 min - 5
Add the shredded Kashkaval cheese and Cheddar cheese to the cream and mushroom mixture. Stir continuously until the cheese is completely melted and the sauce thickens. Remove from heat.
⏱️ 3 min - 6
Cut the burger buns in half horizontally. Place the bottom halves of the buns on a baking sheet or in an oven-safe dish.
⏱️ 2 min - 7
Generously spoon the prepared mushroom and cheese filling onto each bottom bun.
⏱️ 2 min - 8
Sprinkle the remaining shredded Kashkaval cheese and Cheddar cheese over the filled buns. Place the top halves of the burger buns on the baking sheet next to the filled buns.
⏱️ 1 min - 9
Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the top halves of the buns are lightly toasted.
⏱️ 12 min•🌡️ 375 - 10
Remove from the oven and serve hot.
⏱️ 2 min