Stuffed Portobello Puttanesca Burgers

Classico Riserva_Stuffed Portobello Burger.PNG

 (Classico Riserva)

  • Prep Time


  • Cook Time


  • Total Time

    1hr 30min

  • Servings


A recipe that’s good all BBQ season long, Stuffed Portobello Puttanesca Burgers featuring the new, premium Classico Riserva pasta sauces with no artificial ingredients and no added sugar. These Italian-inspired stuffed portobello sandwiches are filled with garlicky white beans and topped with flavor-packed triple olive puttanesca sauce.


  • 4 large portobello caps
  • 1½ tbsp. olive oil, divided
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1-14 oz. can cannellini beans, drained and rinsed
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • ½ cup panko breadcrumbs
  • 1 tsp. red wine vinegar
  • salt and pepper to taste
  • 2 cups Classico Riserva Triple Olive Puttanesca Sauce
  • 4 round sandwich rolls or burger buns, sliced open
  • fresh parsley, for ganish (optional)


Step 1:

  • Preheat oven to 400°. Remove stems from mushrooms and wipe the caps clean a damp paper towel. Rub caps with about ½ tablespoon of olive oil. Arrange, stem sides up, in a roasting pan, oven-safe skillet, or on a baking sheet. Bake 15 minutes, until they tenderize a bit and begin to release their juices.

Step 2:

  • While mushrooms bake, coat the bottom of a medium skillet with 1 tablespoon of olive oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add beans to skillet, flip a few times to incorporate, and allow to cook until heated throughout, about 2 minutes. Use a fork or potato masher to lightly mash about half of the beans. Stir in parsley, basil, breadcrumbs and red wine vinegar. Season with salt and pepper to taste.

Step 3:

  • After portobellos have baked for 15 minutes, remove them from the oven and spread about 2 tablespoons of puttanesca sauce inside of each cap, using a spoon to spread it around a bit. Stuff each cap with a quarter of the bean mixture, pressing firmly. Spoon 3-4 tablespoons more of puttanesca sauce on top of bean mixture. Return portobello caps to the oven and bake 6-8 minutes more, until mushrooms are very tender.

Step 4:

  • Spoon a bit more puttanesca sauce on onto the bottom half of each roll. Stuff rolls with portobellos, and top with additional puttanesca sauce, if desired. Serve.


  • Feel free to throw these on the grill if you're cooking out. Cook mushrooms over a medium-high flame until tender and lightly charred. Remove from grill, stuff and sauce according to recipe, and return to the grill for a minute or two, just to warm up the sauce and filling.