BBQ Mushroom Burger
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 8 Portabello mushrooms
- 2tablespoons Gourmet Garden Parsley Lightly Dried, divided
- 1tablespoons Gourmet Garden Garlic Cold Blended Paste, divided
- 2tablespoons olive oil, divided
- 2tablespoons balsamic vinegar, divided
- 1/3 cup mayonmaise
- 8 slices sourdough bread, lightly toasted
- 2 slices red onions, sliced thickly into 8 slices
- 1 Woolworths baby rocket leaves
- 2 slices tomatoes, sliced into 8 slices
- 4 slices swiss cheese
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
20.7grams
Fat
31.8grams
Carbs
70.0grams
Sugars
11.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Whisk together in a small jug: 1 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon parsley, ½ tablespoon garlic paste.
Step 2 of 6
Place the mushroom caps in a low-sided bowl, pour mixture over and toss and spoon marinade into gills. Let stand at room temperature for 15 to 20 minutes.
Step 3 of 6
Combine the mayonnaise with remaining parsley and garlic. Set aside.
Step 4 of 6
Heat the BBQ or indoor grill pan over medium heat. Brush one side of the bread with remaining oil, place oiled side down on the grill, cook until grill marks form. Remove and keep warm.
Step 5 of 6
Place the mushrooms and the onion slices on the grill, reserving marinade for basting. Grill for 4 to 6 minutes on each side, or until mushrooms and onion are tender and charred, brushing with marinade frequently.
Step 6 of 6
Spread herb mayonnaise generously on unmarked side of toasted bread. Build the sandwiches/burgers by dividing rocket leaves, tomato slices, mushroom, grilled onion and cheese between 4 toasted slices of bread.
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