Photo of Open mushroom burgers by WW

Open mushroom burgers

8
8
8
SmartPoints® value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
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

mushrooms

4 whole, large portobello variety

Wholegrain 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

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.

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.

Start eating better than ever!