Portabello Mushroom Burgers with Herby Mayo [Vegan]
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Marinated Portabello Mushrooms
4largeportabello mushrooms(stems removed)
1tspdried italian herbs
1/3cupfresh herbs(assorted - your favourite)
1/2cuproasted red capsicums from jar(or 1 whole red capsicum freshly roasted until charred - then skin removed)
2large tomatoes(each cut into quarters, roasted if desired)
good handfulsalad leaves(I use mesculin)
Mix all marinade ingredients together and place in a snap lock bag with portabello mushrooms. Gently shake to coat the mushrooms, place bag in the fridge for 20 minutes to marinade the mushrooms further.
In a small blender or food processor, blitz the Herby Mayo ingredients together until smooth.
Heat a BBQ hot plate or frypan to a low-medium heat. Fry the mushrooms (gill side up) for about 3-4 minutes (depending how thick the mushrooms are). Then flip over and fry (gill side down) for a 1-2 minutes. Transfer to a plate (drain off any excess marinade).
Cut buns in half then toast. Top buns with salad leaves, mushrooms, tomatoes, roasted red capsicum and some herby mayo.