Roast the mushrooms at 400 degrees f until tender about 15 to 20 minutes. Spread tops of buns with shacksauce. In a small bowl whisk together vinegar oil basil oregano garlic salt and pepper. For outdoor grill directions follow the recipe as directed. Crisp fried portobello mushroom filled with melted muenster and cheddar cheeses topped with lettuce tomato shacksauce.
Deep fry the prepared mushrooms one or two at a time until golden brown and crisp all over about 3 or 4 minutes. Place the mushroom caps smooth side up in a shallow dish. Place mushrooms on prepared baking sheet to drain. We tried the shroom burger a breaded and deep fried. Pour over the mushrooms.
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For the mushroom caps preheat the oven to 375 degrees fahrenheit. There s no better way to veg out than by treating yo self to our shroom burger. Add the cheese stack then return the burgers to the oven until the cheese melts about 3 to 5 additional minutes. Put mushroom caps on a medium baking pan. Zoom in on the shroom a crisp fried portobello mushroom filled with melted muenster cheddar cheeses topped with lettuce tomato shacksauce all sandwiched together between two toasted buttery squidgy potato rolls.
It is healthier than a regular shake shack burger. Portobello mushroom burger in the oven. It is healthier than a regular shake shack burger. For the mushroom caps preheat the oven to 375 degrees fahrenheit. Where the double shack stack veers towards extra awesomeness is with the addition of a shroom burger between the smashed beef patties.
Portobello mushroom burger in the oven. Deep fry the prepared mushrooms one or two at a time until golden brown and crisp all over about 3 or 4 minutes. To cook the mushroom burgers pour the oil into a deep wide pot to a depth of 3 inches. Roast the mushrooms at 400 degrees f until tender about 15 to 20 minutes.
