Take your craving into the kitchen.

White Castle Portabella


10 White Castles (no pickles)
8 oz. baby portabella mushrooms (cleaned, sliced, patted dry)*
1 tbsp. butter/margarine
1 can condensed cream of mushroom soup
1 cup water
1 beef bouillon cube
1 tsp. Worcestershire sauce

Separate meat from buns and set aside. Separate tops and bottoms of buns and place on a cookie sheet; bake in oven at 350 degrees until lightly toasted. Boil 1 cup of water with bouillon cube until dissolved, set aside. Meanwhile, in skillet, sauté mushrooms and butter until browned.

In a separate pot, mix mushroom soup and Worcestershire sauce, then slowly whisk in the bouillon cube. Add crumbled White Castle meat with onions. Add sautéed mushrooms and heat mixture over medium heat until thoroughly warmed. Cut toasted buns into croutons. Serve White Castle Portabella over mashed potatoes or cooked wide egg noodles and top with croutons.

  • 1-1/2 to 2" diameter, also known as baby bellas or cremini mushrooms.

Submitted by Kevin Baumann of St. Louis, MO