Ingredients:

  • 4 large portobello mushrooms (about 5-6 inches in diameter)
  • 4 ounces mozzarella cheese, sliced (113 g)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (120 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Oil, for frying (vegetable or canola)
  • 4 burger buns, toasted
  • 4 leaves of Romaine lettuce
  • 1 large tomato, sliced
  • Shack Sauce (homemade or store-bought)

Instructions:

  1. Clean and remove stems from the portobello mushrooms. Season both sides with salt and pepper.
  2. Place a slice of mozzarella cheese inside each mushroom cap.
  3. Cover and refrigerate mushrooms for about 30 minutes to firm up.
  4. In one bowl, place flour. In the second bowl, whisk eggs. In a third bowl, combine panko breadcrumbs, garlic powder, and onion powder.
  5. Dredge each mushroom in flour, dip in egg, then coat with panko mixture.
  6. In a skillet, heat oil over medium-high heat until shimmering (about 350°F/175°C).
  7. Add breaded mushrooms to skillet and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
  8. On each toasted bun, layer lettuce, a fried mushroom, a slice of tomato, and a drizzle of Shack Sauce. Top with the other half of the bun and serve immediately.