Garlic & mushroom burgers

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Good Food

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Recipe by Good Food

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1. Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.

Toasty

Lightly toasting the cut sides of burger buns gives just a little crunch and stops them going soggy.

Per serving

228 kcalories, protein 11g, carbohydrate 23g, fat 11 g, saturated fat 5g, fibre 3g, salt 1.05 g

Latest comments and suggestions

• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  This is one of my favourites, a great healthy alternative to beef burgers, I have made these several time and I added a bit of green pesto for a bit of extra flavour, goes well with some potato wedges.

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• Lou

  13 March 2008

  Lou rated and commented on this recipe

  

  Great if you love mushrooms, if your not that keen I would advoid. Also found these very messy due to the amount of liquid that came out of the mushroom whilst eating. I added some home made salsa otherwise these have been very bland. Ok for a quick heathly lunchtime snack but garlic very strong so would adviod if you have a hot date later!

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• Dee Russell

  28 April 2008

  Dee Russell rated and commented on this recipe

  

  My children absolutely LOVE these burgers, we have discovered that pretty much any cheese will do but for a more sophisticated flavour blue cheese and mushrooms are a math made in heaven.

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• ilovefood

  31 May 2008

  ilovefood commented on this recipe

  these are absolutley delish! they have gone down a hit with the whole family. they can be quite plain though so just to give it a bit more of a kick i also like to add either branston relish or some homemade salsa which i make with cherry tomatoes which i grill until they change colour slightly and shrivel a bit. i then chop them up with some freshly grated carrot and a nice juicy red chilli. i then add a touch of tabasco some finely chopped red onion which i do in the food processor, seasoning and a squezze of lime. also add some freshly chopped herbs (i used coriander). it is a really delicious salsa which definetly works beautifully with the burgers. it's still slightly cooked but lovely and fresh.

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• emmawemma

  12 June 2008

  emmawemma rated and commented on this recipe

  

  Yummy. I use mature chedder ontop of the mushrooms and extra garlic!!

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• Cali369

  18 November 2008

  Cali369 rated and commented on this recipe

  

  Made this last night and served with wedges (sweet and regular potato) and an asian style coleslaw. Very impressed, the 'burgers' were moist (but not wet), tasty and filling. I also missed out the butter (too keep the calories down) but didn't seem to affect it too much.

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Ingredients

• 4 portobello or field mushrooms , stalks trimmed
• 1 tsp sunflower oil
• 50g vegetarian gruyère , grated
• 1 garlic clove , crushed
• 1 tbsp butter , softened
• 4 ciabatta or burger buns , split and toasted
• lettuce , tomatoes and sliced red onion to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat

Ingredients

• 4 portobello or field mushrooms , stalks trimmed
• 1 tsp sunflower oil
• 50g vegetarian gruyère , grated
• 1 garlic clove , crushed
• 1 tbsp butter , softened
• 4 ciabatta or burger buns , split and toasted
• lettuce , tomatoes and sliced red onion to serve

Per serving

228 kcalories, protein 11g, carbohydrate 23g, fat 11 g, saturated fat 5g, fibre 3g, salt 1.05 g

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