adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Portobello mushroom burgers
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 4 portobello mushrooms
  • 4 Brioche Burger Buns, split
  • 250g haloumi, thinly sliced
  • 1 baby gem lettuce, shredded
  • ½ cup roasted red pepper strips, drained
  • ½ red onion, thinly sliced
  • 250.00 ml firmly packed basil leaves
  • 40.00 ml pine nuts, toasted
  • 20.00 ml finely grated parmesan cheese
  • 2 garlic cloves, roughly chopped
  • 80ml olive oil
Instructions:
  • For the basil pesto, combine basil, pine nuts, Parmesan, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, slowly pour in the oil until well combined. Season with salt and pepper. Transfer the pesto to a bowl and cover with plastic wrap directly on the surface.
  • Preheat a barbecue grill and flat plate to medium heat. Remove stems from mushrooms and spray with olive oil. Grill mushrooms, top-side down, for 5 minutes. Flip and cook for another 5 minutes until tender. Gently pat gill side with paper towel to remove moisture.
  • Toast the buns cut-side down on a flat plate for about 1 minute until nicely toasted. Then, transfer them to a plate. Next, spray the haloumi with oil and cook on the same flat plate for about 1 minute on each side, or until golden brown.
  • Place bun bases on individual serving plates and generously spread them with flavorful pesto. Layer them with crisp lettuce, earthy mushrooms, grilled haloumi cheese, sweet red pepper slices, and savory onions. Finally, crown the buns with their matching tops for a delightful and satisfying meal.

Similar Recipes