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!
Mushrooms4 whole, large portobello variety
Wholegrain bread roll2 individual, (2x50g) split
olive oil1 tbs
high fibre white bread1 slice(s), stale, made into 1/2 cup breadcrumbs
garlic1 clove(s), crushed
fresh red chilli1 whole, deseeded, finely chopped
fresh flat-leaf parsley2 tbs, finely chopped
light whole egg mayonnaise¼ cup(s), (75g)
goat's cheese50 g, crumbled
oil spray2 x 3 second spray(s)
- 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.