Chargrilled mushroom, pesto and roasted capsicum burgers
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Time to make:
$2.81 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons finely chopped fresh thyme leaves
4 large field or Portobello mushrooms, stalks removed
4 multigrain rolls, halved
4 thin slices (about 20g each) reduced-fat Swiss cheese
4 cups baby rocket leaves
150g peeled, roasted red capsicum
2 tablespoons basil pesto
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine olive oil, garlic and thyme. Brush mushrooms on both sides with oil mixture.
Step 2 Heat a barbecue or chargrill pan to high. Grill mushrooms for 3–4 minutes each side, or until lightly charred and tender.
Step 3 Grill rolls, cut side down, for 30 seconds or until lightly charred and toasted.
Step 4 To serve, top each grilled bread roll with a mushroom, then add a slice of Swiss cheese. Add some rocket leaves and roasted capsicum to each burger, then top each with 2 teaspoons pesto. Serve burgers with extra rocket leaves on the side.
Try replacing Swiss cheese with grilled haloumi.
About this recipe
First published: January 2013