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Portobello mushroom burgers

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These moist mushroom burgers are topped with spinach and cheese and taste excellent when barbecued or griddled.
Serves
4
Prep
15 minutes
Cook
18 minutes
Each 260g serving contains (excludes serving suggestion)
KCal
274
Carbs
40.0g
Protein
11.6g
Fat
5.8g
Saturates
1.70g
Sugars
7.6g
Salt
1.10g
Portion Fruit & Veg
3
Ingredients
Ingredients
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 wholemeal rolls
100g lettuce
2 tomatoes, thinly sliced
1 red onion, thinly sliced
Method
  1. Remove the stalks from the mushrooms and finely chop.
  2. Add the oil to a frying pan and brown the onion and chopped mushroom stalks for 4-5 minutes then allow to cool.
  3. Meanwhile, squeeze out any excess water from the spinach and place in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Lightly toasted the bun and add the mushroom with lettuce, sliced tomato and red onion.
Chefs tips
  • You could cook the mushrooms in a medium oven for 10-15 minutes instead on the barbecue.
  • Try making mini versions using smaller mushrooms and buns, they're great for a party.
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