Portobello Mushroom Burger
2015-10-01- Cuisine: American
- Skill Level: Beginner
-
Add to favorites
- Servings : 4
- Prep Time : 10m
- Cook Time : 8m
Ingredients
- 4 portobello mushroom caps, cleaned
- 55ml olive oil
- Salt and freshly ground black pepper
- 55ml mayonnaise
- 1 tbsp prepared pesto (check if vegetarian)
- 2 tsps coarse-grained mustard
- 4 hamburger buns, split, buttered, and toasted
- 225g baby rocket
- 1 (340g) jar roasted red peppers, drained
Method
Step 1
Preheat a griddle to medium-high. Brush the mushroom caps with olive oil; sprinkle evenly with salt and pepper. Cook the mushrooms, smooth side down, covered with the griddle lid, for 6 to 8 minutes, or until tender.
Step 2
In a small bowl, combine the mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly over both cut sides of the buns. Divide the rocket leaves evenly over the bottom bun halves. Top each evenly with peppers. Place the mushrooms caps over the peppers. Cover with the tops of the buns.
Average Member Rating
(0 / 5)
0 people rated this recipe
2,416
Related Recipes:
-
Vegan Chilli Vegetable Pizza
-
VEGAN BARBECUE “RIBS”
-
Barbecued Cabbage and Bacon
-
Barbecued Yorkshire Puds
-
Barbecued Veal with Spicy Orange Sauce
