Garlic & mushroom burgers

Garlic & mushroom burgers

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(8 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
A new idea for a veggie meal that everyone will enjoy, it's healthy and filling

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal228
  • fat11g
  • saturates5g
  • carbs23g
  • sugars1g
  • fibre3g
  • protein11g
  • salt1.05g
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Ingredients

  • 4 portobello or field mushroom, stalks trimmed
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g vegetarian Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 1 garlic clove, crushed
  • 1 tbsp butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 ciabatta or burger bun, split and toasted
  • lettuce, tomatoes and sliced red onion to serve
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

Method

  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.

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Comments (8)

gooseberrycrumble's picture

This is delicious! I used Red Leicester and omitted buns 4 lower carb lunch. Will definitely make again.

liekes's picture
5

Really tasty, but even tastier when you add hot grilled peppers

cali369's picture
4

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.

emmawemma's picture
4

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

ilovefoodandme's picture

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.

deerussell's picture
4

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.

lou-francis's picture
2

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!

joanne.webb's picture
5

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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