These marinated Mushroom & Stilton Burgers are a great option for vegetarians. They have a deep savoury flavour, that is really 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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