Juicy Cheese-Stuffed Burger Mushrooms
Tomato Salsa

Gourmet stuffed shiitake mushroom burgers featuring savory seasoned pork patties, molten cheddar cheese centers, and a fresh tomato and herb relish.

Ingredients

• 300 g minced pork shoulder
• 1/2 tsp black pepper powder
• 1/4 tsp salt
• 1/4 onion
• 4 slices cheddar cheese
• 1 pack fresh shiitake mushrooms
• 1 tomato
• 1 bunch coriander
• 1/2 tbsp olive oil
• to taste oil spray

Instructions

1. 1Season the minced pork

   

   Place 300g of minced pork shoulder into a glass bowl. Season with half a spoon of black pepper powder, one-quarter spoon of salt, and one-quarter spoon of minced onion, then mix the meat mixture thoroughly.

   Tip: Mix the seasonings evenly through the meat to ensure every bite is flavorful.
2. 2Cut and fold cheddar cheese

   

   Take cheddar cheese slices on a wooden cutting board and use a knife to cut them into four smaller pieces. Fold each piece to prepare them for stuffing inside the meatballs.

   Tip: Folding the cheese helps it melt neatly inside the center of the meatball during baking.
3. 3Stuff cheese into the meatball

   

   Shape the seasoned minced pork into a ball matching the diameter of a shiitake mushroom. Place a folded piece of cheddar cheese right into the center of the meatball.

   Tip: Enclose the cheese completely within the meat so it doesnt leak out while baking.
4. 4Trim shiitake mushroom stems

   

   Take fresh shiitake mushrooms arranged on a metal tray and use scissors to cut off and remove the mushroom stems. Keep the stems aside for later use.

   Tip: Removing the stems creates a flat base inside the cap to securely hold the meat and cheese patty.
5. 5Attach meatball to mushroom cap

   

   Take the cheese-stuffed meatball and place it directly on top of a prepared shiitake mushroom cap. Press down firmly to form a cohesive stuffed mushroom patty.

   Tip: Press gently but firmly so the meat adheres securely to the inside of the mushroom cap.
6. 6Arrange and oil the mushroom patties

   

   Arrange all the assembled meatball-topped mushrooms neatly on a baking sheet lined with parchment paper. Spray the surface of the patties lightly with oil before baking.

   Tip: An even oil spray helps achieve a nice golden-brown finish in the oven.
7. 7Dice the tomatoes, coriander, and onion

   

   Place one tomato, a bunch of coriander, and one-eighth of an onion on a cutting board and dice them finely to prepare the relish.

   Tip: Chop the ingredients into uniform, small pieces so they blend together smoothly in the relish.
8. 8Mix the tomato relish

   

   Transfer the diced onion, coriander, and tomato into a grey bowl. Add half a spoon of olive oil, a little black pepper powder, and a little salt, then mix well.

   Tip: Mix gently to combine the seasonings without bruising the fresh tomatoes and herbs.

Storage & Reheating

Burn It Off

Frequently Asked Questions