So the winter solstice has just past, which means we are half way to summer! But right now it's cold, it's raining, there's not a lot of sunlight, and it's comfort food weather. Instead of heading to my nearest burger place (Maccas) I recently made myself a mushroom burger. It's the end of the mushroom picking season (between February and May) but you should still be able to get some nice ones at your local farmers market.
Here is the recipe...
Preparation time: 15 mins
Cooking time: 20mins
2 portebello mushrooms
1 bacon rasher chopped (leave out for vego option)
2 cloves of garlic (chopped)
1/2 small onion (sliced into cubes)
Small bunch of basil leaves
Mozzarella cheese (to taste)
1 teaspoon soy sauce
Portobello mushrooms with their gils and stems removed
First remove the stems and gills from the mushrooms. Chop the stems and the gills then fry them in olive oil with the bacon rasher, garlic and onions. When the onion is tender take the mix off the heat, add the toasted breadcrumbs, egg and some salt and pepper.
Roll the mixture into two balls and stuff them on top of the mushrooms. Bake them in the oven for 20 minutes on 160 degrees celsius.
Add cheese on top and pop back in oven for another 3-5 minutes until the cheese is melted.
To make the burger you toast two brioche buns in the toaster with some garlic and butter, place the grilled mushroom in the middle of the buns and you're done!
For an even healthier option, skip the bun and have delicious stuffed mushrooms!