Stuffed Mushroom Burgers
If you're looking for a simple, easy meal that is healthy yet delicious, and perfect for a post uni / work dinner, then these mushroom burgers are ideal! This recipe can be adapted in a number of ways to suit your preferences, as it acts as a base for you to be creative with. I paired my mushroom burgers with ciabatta rolls, mixed baby salad leaves and barbecue sauce however you could add ketchup, mustard, salsa or vegan mayo. You could also add slices of vegan cheese and serve in a soft bread roll if you're having a BBQ, and you could serve with wedges, sweet potato mash or onion rings, the possibilities are endless!
[ Yields 2 Burgers ]
What You Need;
1/2 onion
1 clove of garlic
2 portobello mushrooms
4 tbsp vegan butter
1 slice of wholemeal bread
thyme (1 sprig)
1 tbsp red wine vinegar
a handful of pine nuts
parsley (dried or fresh)
olive oil
salad (optional)
ciabatta rolls (optional)
{ Preheat the oven to 200 degrees Celsius / Gas Mark 6 }
Finely chop the onions, garlic, the stalks of the mushrooms and the thyme and set aside
In a deep frying pan, heat 2 tbsp of vegan butter and a dash of olive oil
Once heated, fry the onions until soft, before adding in the mushroom stalks, garlic and thyme. Season with salt and pepper and cook for a few minutes until combined and all ingredients have softened
Dice the slice of bread into breadcrumbs using a food processor, add to the pan along with the red wine vinegar and the remaining 2 tbsp of vegan butter and fry for a few more minutes
Add the pine nuts and parsley to the pan along with more seasoning to taste, allow to cook until all ingredients are combined
Lightly coat the outside of the mushrooms with olive oil before placing on a baking tray
Spoon the mixture between the two mushrooms and press it down lightly with your fingers or the back of a spoon to pack it in tightly
Cook the mushrooms in the oven for around 25 minutes, or until breadcrumbs are crispy
Sandwich the burgers between ciabatta rolls with your choice of toppings and sauce!
