I was asked by The Mushroom Bureau to try out a delicious recipe and see if my family would enjoy it. Only 2 out of 5 of us in my family like mushrooms, the other 3 family members tolerate them with a mixture of moaning whilst grudgingly eaten them or fishing them out of meals if they find them.
I adore mushrooms as does 11yo but hubby, 14yo and 7yo were going to take some convincing. The recipe I chose to try out was Portobello Mushroom Burgers because the mushroom is the main feature of the recipe, there's no getting away from it or picking it out, and who doesn't like a burger?!
The burgers went down really well, even with the mushroom sceptics in my family. Mushrooms can taste quite meaty so there was no "Where's the pattie?" whinges and all agreed it was a flavoursome and delicious meal that we would definitely like to have again. Result!
I served the burgers with homemade coleslaw and sweet potato wedges to increase the vegetable content and make the meal a filling dinner. You can check out more delicious mushroom recipes
Portobello Mushroom Burgers
5 large portobello or large field mushrooms
30ml/2 tbsp olive oil
1 clove garlic, crushed
salt and ground black pepper
5 crusty ciabatta rolls, homemade or store bought
crisp lettuce, sliced tomatoes and houmous to serve
Place the mushrooms in a shallow dish, add the oil, garlic and seasoning and toss until the mushrooms are evenly coated. Leave to marinate for at least 10mins.
Cook the mushrooms over hot barbecue coals or a griddle pan for 8-10mins turning once until browned on both sides and tender when tested with a fork. Transfer to a plate, gill side down and leave for 5mins.
Toast the ciabatta rolls on the hot barbecue coals or in the griddle pan. Fill with lettuce, tomato and top with the mushrooms. Delicious served with houmous spooned over.