Lunch: Crispy Portobello Cheeseburger

For easy cleaning, cut off the mushroom stalk and use a small spoon to scrape away the gills, then use a slightly dampened paper towel to wipe off grit.

Ingredients

4 med. portobello mushrooms (about 4 oz. each)
4 oz. sharp Cheddar or Gruyère cheese, coarsely grated (about 1 1/4 c.)
2 tsp. fresh thyme leaves
1 c. panko
1/4 c. grated Parmesan
2 tbsp. olive oil
1 lg. egg
kosher salt
Black pepper
1 lb. green beans, trimmed
4 buns, split and toasted
Mustard, for serving
Green-leaf lettuce, for serving
Sliced pickles, for serving
Sliced tomatoes, for serving

Instructions

Heat oven to 450 degrees F. Line a large baking sheet with nonstick foil.
Remove and discard the stems of the mushrooms and scrape out the gills. In a small bowl, toss together the Cheddar and thyme.
In a pie plate, combine the panko, Parmesan, and 1 tbsp. olive oil. In a medium bowl, whisk together the egg and 1/2 teaspoon each salt and pepper. Working with one mushroom at a time, dip the rounded sides into the egg, then coat in the panko. Transfer the mushrooms to the prepared baking sheet, panko-side down.
Divide the Cheddar mixture among the mushrooms (about 5 tablespoon each). Sprinkle any remaining panko mixture over the cheddar. Bake for 6 minutes.
On a rimmed baking sheet, toss the green beans with the remaining tablespoon oil and roast along with the mushrooms, until the green beans are tender and lightly charred and the mushrooms are golden brown, 9 to 10 minutes.
Form burgers with buns, mustard, crispy mushrooms, lettuce, pickles, and tomatoes.