Open mushroom burgers
4 large, portobello
Wholemeal Bread Roll
2 medium, split into halves
Calorie controlled cooking spray
1 clove(s), crushed
Chilli, Green or Red
1 individual, deseeded and chopped
2 tablespoons, finely chopped
Reduced Fat Mayonnaise
50 g, crumbled
- 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.
- 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.
- Spread the rolls with mayonnaise. Top with the rocket, mushrooms, breadcrumb mixture and cheese, and serve.