Open mushroom burgers

Total Time
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!
  • Mushrooms
    4 whole, large portobello variety
  • Wholegrain 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
  • goat's cheese
    50 g, crumbled
  • oil spray
    2 x 3 second spray(s)
  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.
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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