Open mushroom burgers

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  • 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

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.

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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