Farah J Eats

Cheesy Shroom
4 Preheat oven to 400 F.
2 Remove the stem of the portobello mushrooms or cut the stem so it's not sticking out and rinse the mushroom thoroughly.
3 Pat dry and place on a baking tray (preferably baking rack) and season both sides of mushroom with a pinch of salt and pepper.
5 Bake for 25-30 minutes or until mushroom is tender.
22 Add egg yolk and flour to a bowl and season with pepper. Whisk until well combined.
6 Add the 2 cheese in the same bowl. Mix until well combined.
7 Once the mushrooms are cooked and have cooled, slice the mushrooms in half horizontally (through the belly) to get two mushroom "patties".
8 Take half of the cheese mixture and shape it into a hockey puck the same size as the mushroom.
9 Place the cheese puck in between the two halves of the first mushroom. Make sure the cheese mixture does not spill out the sides.
10 Wrap tightly with saran wrap so it stays in shape and freeze for at least 30 minutes.
Dredging and Frying
12 Break an egg and add the egg whites from before. Whisk and prepare the flour and panko crumbs in separate trays for dredging.
14 Heat up oil in a pot over medium heat for deep frying.
13 Take one cheesy shroom and coat evenly with flour, the egg then panko crumbs. Repeat with the other mushroom.
15 Deep fry for 3-4 minutes or until golden brown.
16 Remove from oil and place on a cooling rack.
Sauce
19 Mix all the ingredients for the sauce in a bowl.
Assembling
18 Toast the burger buns and spread a generous amount of the sauce on both sides.
21 Place the shroom burger on the bottom part of the burger bun and then a slice of cheese, lettuce, a slice of tomato and the top burger bun. Serve and enjoy!