Open mushroom burgers

Join today
5,000+ recipes
Like this recipe? Join WW Your Way+ to access healthy recipes, WW app, downloads, eating out guides and more!
Choose a Plan
Total Time:
10min
Prep:
5min
Cook:
5min
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
  • 4 whole Mushrooms, large portobello variety
  • 2 individual Wholegrain bread roll, (2x50g) split
  • 1 tbs olive oil
  • 1 slice(s) high fibre white bread, stale, made into 1/2 cup breadcrumbs
  • 1 clove(s) garlic, crushed
  • 1 whole fresh red chilli, deseeded, finely chopped
  • 2 tbs fresh flat-leaf parsley, finely chopped
  • 1/4 cup(s) light whole egg mayonnaise, (75g)
  • 40 g rocket
  • 50 g goat's cheese, crumbled
  • 2 x 3 second spray(s) oil spray
Instructions

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.

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.

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.

Hurry, offer ends soon!

Join for $1*

 

*Ends 27.8.18. Ongoing fees apply after joining. Min total cost for Online 3mth is AU$113.50. Read full terms and conditions.