Mushroom and spiced chicken “burgers”
SERVES 4 PREPARATION 15 MINUTES COOKING 25 MINUTES
8 large portobello mushrooms (about 800g), stems trimmed olive oil spray, for cooking 2 x 200g chicken breast fillets 1 teaspoon sweet smoked paprika 2 teaspoons olive oil 1 small onion, thinly sliced 2 cloves garlic, thinly sliced 75g baby rocket leaves 40g pecans or walnuts, roughly chopped 2 tomatoes, thickly sliced 80g thinly sliced Swiss cheese 20g flaked almonds, toasted
1 Preheat a barbecue grill, char-grill pan or heavy-based frying pan over medium heat. Spray the mushrooms lightly with olive oil and cook, cup-side down, for 5 minutes. Turn and cook for a further 3-5 minutes or until tender. Transfer to a plate and cover with foil to keep warm. 2 Halve the chicken breast fillets horizontally to give 4 x 100g thin pieces and sprinkle with the paprika. Spray the chicken with olive oil, add to the pan and cook for 3-4 minutes on each side or until just cooked through. (You can cook the mushrooms and chicken at the same time if you have a pan large enough.) 3 Meanwhile, heat the 2 teaspoons olive oil in a heavy-based frying pan or on a barbecue flat plate over medium heat. Add onion and garlic; cook, stirring occasionally, for 5-6 minutes or until softened. 4 To assemble the burgers, place four mushroom “buns”, cup-side up, on serving plates. Top evenly with the rocket, pecans and sliced tomato, then add the grilled chicken, cheese and the onion mixture. Sandwich together with the remaining mushrooms. Insert a skewer through the burgers to keep them standing tall if you like, then scatter over the flaked almonds and serve immediately.