Mushroom Burger Recipe
There’s no meat in these ‘burgers’, so-called because the mushrooms are just the right size to sandwich in a burger bun. It’s well worth letting the mushrooms marinate for the full 30 minutes (longer, if you can manage it) – watch out for the delicious juices when you bite into your ‘burger’! Serves 4.
Ingredients
4 large Portobello Mushrooms, wiped and stalks carefully snapped out
4 tbsp Balsamic Vinegar
2 tbsp Soy Sauce
2 large cloves of Garlic, thinly sliced
2 tbsp Olive or Rapeseed Oil
1 tbsp Worcestershire Sauce
To serve: 4 Burger Buns, Sliced Tomatoes, Mixed Salad Leaves
Method
In a bowl or jug, whisk together all the marinade ingredients. Place the mushrooms gill-side up in a large dish and pour the marinade over the top, then cover the dish with clingfilm and leave to marinate in the fridge for at least 30 minutes, spooning the marinade back over the mushrooms every so often.
When you are ready for them, put the mushrooms on to the hot grill or into a heated griddle pan, starting with the cap-side down. Cook for about five minutes, then use tongs to turn each mushroom over and cook the other side for a further five minutes, brushing the mushrooms with the marinade as they cook. As soon as they’re done, pop them into a soft burger bun, pile the tomato slices and salad leaves on top and devour.
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