Friday, 16 December 2016

Mushroom and Goats Cheese Burger


I know that from next week onwards I will be stuffing myself with lots of Christmas goodies and treats, drinking too much and generally indulging, so to give my poor digestive system a chance of coping with all that I've tried to be healthy these last few weeks and have been mostly vegetarian.

One of my go to and favourite vegetarian meals is baked portobello mushroom and they are so 'meaty' they make a good substitute for a chop or steak. So it's just a natural step for me to bake them, add a bit of cheese, fried onions, a few pickles and slap it all in a bun for a vegetarian burger - it certainly beats those horrid veggie burgers you find in the supermarket!



Recipe - enough for 2

2 large portobello mushrooms
1 large onion
4 thick slices of your favourite cheese - I used ash covered goats cheese
handful baby spinach
2 tablespoon mayonnaise
1 tablespoon yogurt
zest half a lemon
1 tablespoon chilli jam
burger bap of your choice - I used an onion seed bagel
little olive oil, salt and pepper for cooking

Pre-heat oven 180C/Gas 4

To cook the mushrooms - Place them on a baking tray, face up, and drizzle with olive oil, sprinkle on a little salt and pepper, place in the oven to cook for 10 minutes. Remove form the oven and lay on the goats cheese. Place back in the oven for another 5 minutes.

Whilst the mushrooms are cooking you can prepare the rest of the bun. Place the mayonnaise, yogurt and lemon zest in a bowl and mix to combine; cut the bun/bagel and either pop into a toaster or place the cut side down on a griddle to toast up; wash and spin dry the spinach; finely slice the onions and place in a frying pan with a little olive oil to cook until golden and slightly crispy.

Once the mushrooms and onions are cook you can assemble the burger. Spread the lemon mayonnaise over all the cut surfaces and follow with the chilli jam. Place a handful of spinach on the bottom bun, lay the mushroom on top and then spoon on the onions. Finish with a few more spinach leaves and then pop the top on. Perfect - serve straight away.




If you are a good detective you will see my pictures don't show the onions - that because they are still lounging around in the pan! I suddenly remembered them and stuffed them in after I had started eating - it was really tasty but not photogenic - at all!!




 Have a great weekend
 Love Lizx

 Mushroom Burger