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Photo of Open mushroom burgers by WW

Open mushroom burgers

8
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Moderate
Mushrooms add a great earthy flavour to any dish and can become a perfect little pocket to hold the breadcrumb and goat’s cheese mixture!

Ingredients

Mushrooms

4 whole, large portobello variety

Whole grain bread roll

2 individual, (2x50g) split

Olive oil

1 tbs

High fibre white bread

1 slice(s), stale, made into 1/2 cup breadcrumbs

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Light whole egg mayonnaise

¼ cup(s), (75g)

Rocket

40 g

Soft goat's cheese

50 g, crumbled

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat grill on high. Place mushrooms on 1 half of a foil-lined tray. Place bread rolls, cut-side up, on other half and lightly spray with oil. Grill for 4 minutes, removing rolls once golden. Turn mushrooms and lightly spray with oil. Grill for 4 minutes or until tender.
  2. Meanwhile, heat oil in a small saucepan over medium-high heat. Cook breadcrumbs, stirring, for 2–3 minutes or until golden. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in parsley.
  3. Spread rolls with mayonnaise. Top with rocket, mushrooms, breadcrumb mixture and cheese. Serve.

Notes

SERVING SUGGESTION: Salad of cos lettuce, cherry tomatoes and Lebanese cucumber, drizzled with lemon juice. TIP: You can use any large open mushroom for this recipe.

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