Open mushroom burgers
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
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