Portobello Mushroom Burgers recipe
Here how we use Baxters red onion deli toppers…..
I love a hearty burger but as a veggie I often get presented with something a bit dry and tasteless. Portobello mushrooms make the best burgers: juicy, delicious steaks of the veggie kind, utterly delicious.
Portobello Mushroom Burgers recuipe
Ingredients (serves 4) Prep time: 45 mins Cook time 10 mins
4 Portobello mushrooms, peeled cleaned and de-stalked
For the mushrooms
2 tablespoons olive oil
2 tablespoons of Balsamic Vinegar
1 tablespoon Soy sauce
1 tablespoon of parley or rosemary chopped
Salt and pepper to taste
For the rolls
125g of Spinach
125g Feta cheese
Baxters Red Onion deli topper
4 crusty bread rolls
Mayonnaise or Honey Mustard (optional)
8 plum tomatoes
Method for Portobello Mushroom Burgers Recipe
- Prepare the mushrooms by peeling, cleaning and de-stalking and set to one side
- Prepare the marinade by adding the balsamic vinegar, soy sauce, olive oil and chopped herbs to a large bowl. I prefer using fresh herbs and tend to use what I have to hand but dried are fine too. Give it a good stir. Add S & P to taste.
- Dip in your mushrooms in to the marinade and using your hands completely cover them in it.
- Cover the bowl and leave the mushrooms to soak in the marinade for 30 minutes or more (you can prepare these well in advance if you like)
- When you are ready to use your mushrooms simply pop them under the grill and under a medium heat grill for around 5 mins on each side
- Whilst these are cooking de-stalk and clean your spinach and fry it in a little oil for 1 minute till wilted. This will form a bed for your burger.
- Stack your roll with a spinach base followed by the mushroom, crumble some feta on top then add the delicious red onion deli toppers and sliced plum tomatoes
- Add mayo or honey mustard as desired
Why we ♥ Portobello Mushroom Burgers recipe
Who doesn’t love a burger…perfect finger food.
They are really adaptable too, you can add any toppings you like and it is a great way to get your veggies!
I like to eat them between a crusty seeded roll (or cob as we call it here in the Midlands) I find this creates it a really substantial burger particularly with the addition of extra toppings. For those less hungry or reducing their calories omitting the rolls (or cob!) and simply placing the mushroom on the bed of Spinach instead works really well.
If we are going to a BBQ we can take along our own marinated mushrooms in a zipped sandwich bag ready to pop on the grill when we get there..so much better than a dusty old bean burger someone has to dig out the bottom of there freezer for us!
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