Double mushroom cheese burger
You won’t even miss the meat – it’s so good!
SERVES 4 PREP 10 MINS COOK 10 MINS
✱ 4 large Portobello mushrooms ✱ 15g butter ✱ 1tbsp sunflower oil ✱ 2 cloves garlic, crushed ✱ 1tsp pink peppercorns, crushed
✱ 250g button chestnut
mushrooms, sliced ✱ 125g Dolcelatte cheese, cubed ✱ 4 crusty seeded rolls, halved ✱ 4tsp wholegrain mustard ✱ 3 vacuum-packed beetroot in natural juice, sliced
✱ Lettuce, to serve
Gently grill the portobello mushrooms for 5 mins, then turn them over and cook for another 5 mins, until tender. meanwhile, heat the butter, oil, garlic and peppercorns in a frying pan. add the sliced button mushrooms and fry for 5-6 mins. add half the cheese and stir until melted. Spoon the mixture onto the grilled mushrooms, top with the remaining cheese and grill for 1-2 mins, until the cheese has melted. lightly toast each roll. Spread the bottom halves with mustard and top with some beetroot slices and lettuce. add a cheesy mushroom to each one and top with the roll lids. Per serving: 386 cals, 18g fat (9g saturated), 27g carbohydrates