Everyday cooking
Stuffed Portobello Burger
![cooktime]()
Cooking time10 minutes![preptime]()
Prep time10 minutes![servings]()
Servings2 portions
- 4 Violife Cheddar Flavour Slices
- 4 portobello mushrooms
- 2 brioche burger buns
- red onion, ½ finely chopped, ½ sliced to serve
- 1 garlic clove, crushed
- wholegrain mustard
- Handful of lettuce
- 2 tbsp olive oil
- 1 tsp sweet smoked paprika
- 2 tsp thyme, chopped
- 30 g fresh breadcrumbs
- gherkins and vegetable crisps, to serve
- Remove the stalks from the mushrooms.
- Finely chop stalks. Place them in a frying pan with the chopped onion, garlic and ½ tbsp oil. Sauté gently until softened, then add the paprika and thyme, and cook for another minute. Tip into a bowl with the breadcrumbs, season and mix well.
- Heat oven to 180°C. Brush the Portobello mushrooms with olive oil and heat a griddle pan. Sauté the mushrooms on both sides until golden. Divide the breadcrumb mixture between 2 of the mushrooms and put the other mushrooms on top.
- Place in a roasting tin and bake for 5 minutes. Open the buns and add them to the oven for another 5 minutes with the mushrooms.
- Sandwich the double mushrooms between the toasted buns with some lettuce, sliced red onion, wholegrain mustard and 2 Violife Cheddar Flavour Slices in each burger. Serve with gherkins and vegetable crisps.
