Portobello mushroom burgers
Nutrition Facts
each servingIngredients
all 11 types- 4 large portobello mushrooms
- 2 tsp rapeseed oil
- 1 onion, finely chopped
- 300g frozen spinach, defrosted
- good grind black pepper
- good pinch nutmeg
- 50g low-fat garlic and herb cream cheese
- 4 seeded wholemeal rolls
- 100g lettuce
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
Directions
7 steps in totalRemove the stalks from the mushrooms and finely chop.
Add the oil to a frying pan and brown the onion and chopped mushroom stalks for 4-5 minutes then allow to cool.
Meanwhile, squeeze out any excess water from the spinach and place in a bowl.
Mix the onion and spinach with plenty of pepper and the nutmeg. Stir in the cream cheese mix together well and form into 4 even-sized balls.
Meanwhile, grill or griddle the gill-side (inside) of the mushrooms, then top each with the spinach mixture. Set aside until you are ready to grill or barbecue.
Put the mushrooms onto the barbecue or griddle pan, loosely placing a piece of kitchen foil over the top, to trap the heat, allowing the smoky flavour to be absorbed. Cook for 4-5 minutes.
Lightly toasted the bun and add the mushroom with lettuce, sliced tomato and red onion.
