We are all trying to do our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Portobello Mushroom with Grilled Feta Burger.
step 1 – Ingredients/Equipment
-portobello mushroom caps (try to find caps about the same size as your bun, there will be a bit of shrinkage when cooked)
-feta cheese(not the little cubes packed in oil but a block of the cheese)
-toppings for your bun such as mayo, lettuce, tomatoes, onions, whatever you wish
(this is for 2 servings)
– 2 tablespoon balsamic vinegar
– 2-3 teaspoons olive oil
– 1/2 teaspoon dried basil
– 1/2 teaspoon dried oregano
– 1 1/2 teaspoon minced garlic
– salt and pepper to taste (you don’t need to add very much salt since feta cheese can be quite salty)
Equipment/ kitchen utensils
-grill or BBQ
-aluminum foil or parchment paper
step 2 – Preparation ahead of time
a)Clean mushroom caps with nylon brush (mushroom scrubber), or if you don’t have one, wipe the tops with a damp cloth.
b)cut off stem with knife.
To a shallow bowl add:
2 tablespoons balsamic vinegar
1/2 teaspoon of each of dried basil and dried rosemary
1 1/2 teaspoons garlic
2-3 teaspoons olive oil and salt and pepper to taste.
Stir to mix.
Place mushroom in bowl for a minimum of 15 minutes to marinate, flipping the mushroom over at least twice. As you can see from my pictures the mushroom is not entirely submersed in the marinade, that is why its important to flip it over. I usually marinade my mushrooms an hour or two before I start making dinner.
note: after marinating the mushroom, do not throw out marinade, you will need it later.
step 3 – Grill mushroom and cheese
Preheat grill or BBQ.
a)Cut a slice of cheese, not too thin
b)place on parchment paper or aluminum foil and wrap tightly. If you are using a BBQ aluminum foil is probably better.
Place mushroom and packet with cheese on grill. They conveniently take about the same amount of time to cook.
Dab some left over marinade on mushroom with basting brush.
Grill for about 5-8 minutes. The longer the mushroom is cooked the meatier (in terms of texture) it gets.
Flip over and dab on more marinade and grill for another 5-8 minutes (there is no need to flip cheese over).
step 4 – Prepare bun
While your mushroom and cheese are grilling you can prepare your bun and toppings.
You can toast bun and add a spread like mayonnaise, butter, margarine, or cream cheese(which is what I used). Add your vegetables; lettuce, sprouts, tomatoes, onions, pickles, pepper, or whatever suits your fancy.
step 5 – Putting it all together
Remove mushroom from grill and place on bun.
Remove cheese packet from grill, unwrap (careful its hot!), and place on burger.
Add top of bun and serve with your favorite side dishes.
This wonderful recipe is brought to you by ChrysN – mmm. I just had breakfast but damn now I want to eat this!
Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!