Maple mushroom burger
Prep:
15 mins
Cook:
20 mins
4 large portobello mushrooms
4 tbsp extra virgin olive oil
4 cloves garlic, sliced
2 tbsp pure maple syrup
2 tsp cider vinegar
large pinch dried thyme
salt, freshly ground black pepper
to serve
4 ciabatta, split and toasted
sliced creamy cheese, such as port salut or oka
1-2 tomato, thickly sliced
1 avocado, peeled, stone removed, sliced
1 red onion, peeled, thinly sliced
handfuls alfalfa sprouts
Heat the oven to 200°C.
Clean the mushrooms with a damp kitchen paper then cut off the stems. In a bowl, combine the olive and garlic. Brush the inside part of the mushroom caps with this garlic-flavoured oil. Place the mushrooms upside down on a baking sheet. Make slight cuts with a sharp knife but be careful not to cut through the mushrooms.
Dribble the vinegar and maple syrup onto the mushrooms. Scatter the dried thyme, salt and black pepper on top. Take the garlic slices off the oil and place them over the mushroom gills. Brush over with the remaining oil.
Put the mushrooms in the oven until they become juicy and tender, which should take about 15 to 20 minutes.
Lay the grilled mushrooms over the bases of the ciabatta and top with slices of cheese, tomatoes, avocado, onion and alfalfa prouts. Cover with the ciabatta tops and serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Grilling, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
