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Member recipe

Super Juicy Mushroom Burgers

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Serves 4

A great vegetarian alternative to a classic

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  • 4 big flat mushrooms
  • 4 bread rolls (I recommend ciabatta rolls)
  • 2 tbsp extra-virgin olive oil
  • 1-2 cloves of garlic, crushed
  • 1 tsp dried thyme
  • 100g goat's cheese (this can be substituted with any cheese)
  • 1-2 tbsp chutney (I recommend beetroot or sweet onion)
  • salt and pepper


    1. Preheat the oven to 180C/fan 160C/gas mark 4.
    2. Put the olive oil, crushed garlic, thyme and some salt and pepper into a small bowl and mix thoroughly.
    3. Put the mushrooms on the baking tray and spread the oil mix evenly onto the gills of the mushroom. The stalks can be left in or taken out.
    4. Bake the mushrooms for 20 minutes until juicy. Meanwhile slice each bread roll in half and divide the goat's cheese into four ready to crumble onto the mushroom.
    5. When the mushrooms are juicy, crumble the goat's cheese on top and put back in the oven until the cheese melts.
    6. Meanwhile lightly toast the rolls and then spread the top of each roll with the chutney.
    7. Put the finished burgers into the buns and enjoy with a green salad or chips!

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