Mushroom Burger Ingredients
- 8 large mushrooms. Wiped not washed
- 4 thick slices of stale white bread
- A couple of spring onions
- 1 un-waxed lemon
- A garlic clove
- Some fresh thyme
- Some interesting local cheeses – if you choose goats cheese, make sure it is a semi hard one or a blue cheese. I use Dorset Blue Vinney.
- Sweet chilli sauce or a jar of pear chutney (if you are using Blue cheese)
- Salt and pepper
Prep time: 10 mins
Cook time: 16 mins
We mainly associate the barbecue with a total meat feast but, of course, with a bit of imagination that doesn’t have to be the case.
For this recipe I’ve used large Portabello mushrooms. I’ve called them ‘burgers’ because the mushrooms themselves become the buns and so look like burgers, and I’ve filled them with a range of local cheeses and different flavourings.
Obviously the joy of buying local is that these taste different depending on where you are camping and the local cheese on offer.
- Take the stalks off the mushrooms and put them to one side. Don’t peel the skin off though.
- Use your hands to rub olive oil into the mushrooms and put upside down on a plate.
- Get a bowl to make your breadcrumbs. Stale bread is better, because just rubbing the slices together tends to make crumbs, or you can carefully use a grater.
- Thinly slice a couple of spring onions and put them in with the breadcrumbs. Add the zest of half a lemon, a finely chopped clove of garlic, and a good pinch of fresh thyme leaves if you can get them, or used dry if you need to. Chop some of the mushrooms stalks and add them in to.
- Add a splash of oil and a squidge of lemon juice to make it just moist enough to mix into a stuffing with your hands.
- If you are using goats cheese, cube it into roughly 2cm cubes and add it in your mixture with 2 tablespoons of chilli sauce and mix well.
- If using Dorset Blue Vinney or a blue cheese, add a large tablespoon of pear chutney and some walnuts and mix well with your hands.
- Divide the mixture between 4 of the mushrooms, then pop the empty mushrooms on top to make a burger effect. Press them together but not too hard that you split them.
- Put them on a medium heat oiled griddle. They will take roughly 8 minutes on each side. But keep an eye on them! The mushrooms will reduce in size, and can be cut into wedges like a small pie. Serve with some salad leaves or your favourite roasted vegetables.