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Photo of Open mushroom burgers by WW

Open mushroom burgers

7
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
This delicious veggie burger is sprinkled with crispy crumbs and topped with creamy goats’ cheese.

Ingredients

Mushrooms

4 large, portobello

Wholemeal bread roll

2 medium, split into halves

Calorie controlled cooking spray

4 spray(s)

Olive Oil

2 teaspoon(s)

Breadcrumbs, fresh

35 g

Garlic

1 clove(s), crushed

Chilli, green or red

1 individual, deseeded and chopped

Parsley, fresh

2 tablespoon(s), finely chopped

Reduced Fat Mayonnaise

75 g

Rocket

40 g

Goat's Cheese

50 g, crumbled

Instructions

  1. Preheat the grill to high and line the grill tray with foil. Put the mushrooms on one half of the tray, and the bread rolls, cut-side up, on the other half. Mist the mushrooms with cooking spray. Grill for 4 minutes, removing the bread rolls once they are toasted. Turn mushrooms and mist the uncooked side. Grill for a further 4 minutes or until tender.
  2. Meanwhile, heat the olive oil in a small saucepan over a medium-high heat. Cook the breadcrumbs, stirring for 2-3 minutes or until golden. Add the garlic and chilli and cook, stirring for 1 minute or until fragrant. Remove from the heat and stir in the parsley.
  3. Spread the rolls with mayonnaise. Top with the rocket, mushrooms, breadcrumb mixture and cheese, and serve.

Notes

Leftover mushrooms? Brush off any dirt (washing will make them mushy), trim the stems and freeze to use in soups and one-pots

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