OPEN MUSHROOM BURGERS
6 SmartPoints per burger
Makes 4
l 4 large portobello mushrooms
l 2 x 50g wholemeal bread rolls, split
l Calorie-controlled cooking spray
l 2 tsp olive oil
l 35g breadcrumbs, made from day-old wholemeal bread
l 1 garlic clove, crushed
l 1 red chilli, deseeded and finely chopped
l 2 tbsp chopped fresh flat-leaf parsley
l 75g reduced-fat mayonnaise
l 40g rocket leaves
l 50g goats’ cheese, crumbled PREHEAT the grill to high and line the grill tray with foil. Put the mushrooms on one half of the tray, and the bread rolls, cut-side up, on the other half. Mist the mushrooms with cooking spray. Grill for 4 minutes, removing the bread once it’s toasted. Turn the mushrooms and mist the uncooked sides. Grill for a further 4 minutes or until tender. Meanwhile, heat the oil in a small pan over a medium-high heat. Cook the breadcrumbs, stirring, for 2-3 minutes or until golden. Add the garlic and chilli and cook, while stirring, for 1 minute or until fragrant. Remove from the heat and stir in the parsley. Spread the rolls with the mayonnaise. Top with the rocket, mushrooms, breadcrumb mixture and goats’ cheese, and serve.