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Shake Shack ‘Shroom Burger – Copycat Recipe
Mar 07, 2026
Shake Shack ‘Shroom Burger – Copycat Recipe
Enjoy the iconic Shake Shack ‘Shroom Burger right at home! This delicious vegetarian burger features a crispy, cheese-stuffed portobello mushroom cap, topped with fresh lettuce, tomato, and ShackSauce on a soft potato bun. Perfect for a satisfying dinner or a weekend treat! 🍔✨
Recipe Details
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| Servings | 4 servings |
Ingredients
- 4 large portobello mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- 4 potato buns
- Lettuce and tomato for topping
- ShackSauce (or your favorite burger sauce)
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.
- Fill each mushroom cap with shredded mozzarella cheese and place them on a baking sheet.
- In one bowl, whisk the eggs. In another bowl, combine flour with salt and pepper. In a third bowl, place the breadcrumbs.
- Dredge each cheese-stuffed mushroom in flour, dip in egg, and coat with breadcrumbs.
- Bake the mushrooms in the preheated oven for about 20 minutes, or until golden brown and crispy.
- While the mushrooms are baking, toast the potato buns in the oven or on a skillet.
- Assemble your burger by placing the crispy mushroom on the bun, adding lettuce, tomato, and ShackSauce.
- Serve immediately and enjoy!
Nutrition Information
| Calories | 450 calories |
|---|---|
| Fat | 25g fat |
| Carbohydrates | 40g carbohydrates |
| Protein | 15g protein |
Handy Tips
- Make sure to pat the mushrooms dry to help the coating stick better.
- Experiment with different cheeses for stuffing; pepper jack adds a nice kick!
Ingredient Swaps
- Portobello Mushrooms: Use large eggplant slices for a different flavor.
- Breadcrumbs: Gluten-free breadcrumbs can be used for a gluten-free option.
