This juicy, grilled cheeseburger is topped with a portobello mushroom cap, stuffed with a mountain of cheddar cheese and freshly sliced jalapeños.
This leaning tower of burger is basically my latest obsession, and just another reminder of how much I really miss grilling season!
Double Decker Burger with Cheddar Cheese and Jalapeño Stuffed Mushroom
- 1 large mushroom cap (portabello is fine)
- 1 1/2 cups of shredded cheddar cheese
- 1 jalapeno, sliced
- 1 large hamburger patty
- 1/2 cup of shredded lettuce
- A few small strips of red onion
- 1 burger bun
- Preheat the oven to 425 degrees (F).
- Wash and then Carve out the mushroom cap so that it's empty.
- Fill the empty mushroom cap with about 3/4 cup of cheddar cheese.
- Top the mushroom with a few slices of jalapeño.
- Bake the mushroom in the oven for about 20-25 minutes, or until the mushroom has softened and cheese has melted.
- Remove the cooked mushroom from the oven and set aside.
- Grill the burger until it is cooked (we prefer medium-rare burgers with a little pink in the middle). Before you remove the burger from the grill, sprinkle about 1/2 cup of shredded cheddar cheese on top and allow it to melt. While the burger is cooking, toss the caps on the outer parts of the grill to keep it warm. Alternatively, you can prepare your burger on the stovetop as well.
- (Optional) Melt any remaining cheese you have on your bottom bun (this can be done in the toaster oven).
- Prepare your burger by placing the lettuce and red onion on the bottom bun, followed by the cheeseburger, and top it off with the cheesy jalapeño mushroom cap.
Comment below and tell me your favorite burger toppings!