These giants of the fungi world have a meaty bite that will appease even the most carnivorous burger lover. The stuffed mushrooms are wonderful as a bunless knife and fork affair; or, try serving between slices of toasted focaccia or ciabatta.
3 tsp (15 ml) unsalted butter
1 large Spanish onion, sliced into thin rounds
3 tsp (15 ml) coconut palm sugar
1 tsp (5 ml) balsamic vinegar
2 red capsicum sliced into 4 segments
8 large portobello mushrooms, stems and gills removed
4 slices manchego, cheddar or mozzarella cheese
2 cups (500 ml) baby spinach
4 organic wholegrain buns (optional)
Melt butter in large frying pan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in sugar and balsamic vinegar. Reduce heat to medium-low, cover pan and cook for 30 minutes, stirring occasionally.
Preheat barbecue to medium. Lightly brush capsicum slices with oil and cook for 2 minutes per side, or until tender with some grill marks. Remove capsicum from barbecue. Brush mushrooms with oil and season with salt and pepper to taste. Add mushrooms to barbecue, stem sides down, and cook for 5 minutes. Flip mushrooms and cook for another 4 minutes.
Top 4 mushrooms with equal amounts of red capsicum, cheese and spinach. Cover each with a remaining mushroom, stem side down so that the stem sides are facing each other. Cook for 1 minute or until cheese has melted. If using buns, heat them on the barbecue for 1 minute or until toasted.
Serve stuffed mushrooms topped with caramelised onions.
Each serving contains: 758 kilojoules; 10 g protein; 8 g total fat (5 g sat. fat, 0 g trans fat); 20 g total carbohydrates (11 g sugars, 5 g fibre); 159 mg sodium
source: "Vegie Burgers", alive Australia #18, Summer 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.