Open mushroom burgers
7
Points®
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.
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