When I was invited to participate in the Get Stuffed burger challenge I wasn’t sure what to make. I’m closing in on two full months as a vegetarian and I wanted to stick to my new lifestyle when it came to making my recipe.
I decided portobello mushrooms were the way to go for this recipe. I used my Good Cook chopper to chop up some baby bella mushrooms.
I then mixed the chopped mushrooms with eggs and breadcrumbs. (It’s equal parts mushrooms and breadcrumbs with about one egg per burger.)
It wouldn’t be a stuffed burger challenge without stuffing. I decided to use my spinach artichoke dip recipe for the stuffing. (As a bonus you’re sure to have some left over if you do the full recipe-just pop it in the oven and you’ll have dip, too!) 
After spooning in my mushroom mixture I used the Good Cook Stuffed Burger Press to create the pocket for my stuffing. The press has two sides: one for pressing, one for creating the stuffing pocket.
I just spooned in my spinach artichoke mixture and topped with more mushrooms.
I then cooked the mushroom burger in a pan with a touch of butter. (OK, more than a touch…) It’s very delicate so it’s best to go slowly when cooking and flipping this burger.
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