Swiss Portabella Burgers

Brown the meat in a separate pan. The ground beef is to fill the portabella caps, will need very little. Cover the bottom of the pan large enough to hold the mushroom caps with cooking oil (olive oil preferred). Sprinkle the caps with the steak seasoning and simmer them until they are soft.

Spoon the browned beef into the hollows of the mushroom caps. Place a slice of Guggisberg Baby Swiss cheese over top, cover and simmer until the cheese is melted. Serve your portabella burgers on a bun with your favorite condiments and enjoy.

The flavor of the portabella is such that you can simplify the recipe by omitting the meat. Using only the steak seasoning and Guggisberg Baby Swiss cheese on the mushroom you will have a very tasty and filling burger.