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Recipe by olive magazine

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1. Mix the mustard and vinegar together. Brush half of it over the mushrooms and season well. Grill for 2-3 minutes each side. Put the tomato slices on top and grill for a minute.
2. Spread the remaining sauce over the buns then add the tomato and mushroom, tomato side down, followed by the red onion and rocket.

Per serving

298 kcalories, protein 14g, carbohydrate 51.2g, fat 5.5 g, saturated fat 0.9g, fibre 4.5g, salt 2.68 g

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• Miss G

  17 September 2009

  Miss G rated and commented on this recipe

  

  Fantastic alternative to a meat burger, really tasty and so simple. Only thing I would do different next time is after the mushrooms were cooked I would squeeze/press them to get the moisture out as the water from the mushroom made the ciabatta soggy. I will be doing these again.

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Ingredients

• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 large portobello mushrooms
• 2 thick slices beefsteak tomato
• 2 ciabatta rolls, toasted
• 2 slices red onion
• 2 handfuls rocket

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Vegetarian, Vegan, Low-fat, Dairy-free

Ingredients

• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 large portobello mushrooms
• 2 thick slices beefsteak tomato
• 2 ciabatta rolls, toasted
• 2 slices red onion
• 2 handfuls rocket

Per serving

298 kcalories, protein 14g, carbohydrate 51.2g, fat 5.5 g, saturated fat 0.9g, fibre 4.5g, salt 2.68 g

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