These marinated Mushroom & Blue Cheese Burgers are an excellent option for vegetarians. They have a deep savoury flavour that is maximised by the added stilton and baby spinach. The best bit is that they’re so quick to rustle up and are a fantastic economical alternative to meat too!
| Preparation Time | 5 mins |
| Cooking Time | 10 mins |
| Marinate Time | 30 mins |
| Total Time | 45 mins |
| Serves | 2 |
Ingredients
- 2 Portobello Mushrooms
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Soy Sauce
- 1 tsp Brown Sugar
- 1 tsp Smoked Paprika
- 1/4 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Granules
- Pepper
- 2 Brioche Buns
Toppings
- Stilton
- Baby Spinach
- Mayonnaise
Method
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In a jug, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion granules, smoked paprika, and a generous amount of pepper (about 12 turns of a pepper mill).
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Wash the mushrooms thoroughly, and then remove the stems. Place the mushrooms in a medium-size zip-seal sandwich bag (If you don’t have any, you can use a shallow dish, but I much prefer to use a bag), gill sides up. Pour the marinade into the gills; it will overrun, don’t worry. You need it to pool around the bottom of the mushrooms too. Let the mushrooms marinate in the fridge for at least 30 minutes, flipping occasionally.
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Heat a frying pan over medium to medium-high heat. Once hot, add the marinated portobello mushrooms and cook for about 5 minutes on each side, or until the mushrooms are soft and have released most of their liquid.
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Build your marinated portobello mushroom burgers on a brioche bun with your preferred toppings. I love a small amount of mayonnaise, sliced stilton and baby spinach.
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