Dou­ble mush­room cheese burger

You won’t even miss the meat – it’s so good!

Woman (UK) - - Eat Right Tonight -


✱ 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

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