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Portobello Mushroom Burger

Mustard and pesto transform this burger into a taste sensation.

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
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

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.

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.

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