Open mushroom burgers
4 whole, large portobello variety
Wholegrain bread roll
2 individual, (2x50g) split
high fibre white bread
1 slice(s), stale, made into 1/2 cup breadcrumbs
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)
50 g, crumbled
2 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.