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Mushroom and Blue Cheese Burgers


Serves 2

Juicy Portobello mushrooms stuffed with onions, blue cheese and salad greens on a soft burger bun. Its one of the best vegetarian burgers you’ll taste in a while.

Per serve: 1174.7kj (279.7cals); 8g total fat (2.6g saturated fat)


You’ll need

1 tsp olive oil
1 medium onion (125g), sliced
1 small garlic clove, minced
2 tsp thyme leaves
2 large Portobello or field mushrooms (about 100g each), stalk removed
Oil spray
20g blue cheese*
1 cup baby spinach leaves
½ cup baby rocket leaves
2 60g burger buns
Salt and pepper

*If you don’t like blue cheese, use parmesan or cheddar or any of your fave strong cheeses

Let’s go

Heat grill on high. Heat a non-stick frying pan on medium, spray each mushroom with oil and place inside facing down.

Cover with a lid and cook for 3 minutes. Remove lid, turn mushroom over and move to the side to make room for the onions(if the pan isn’t big enough, cook the onions in a different pan). Turn the heat down to low, add oil, onion, garlic and thyme with a small pinch of salt and a good grind of pepper. Cook onions for 7-8 minutes until soft and translucent (if the mixture gets a little dry, add a bit of water). Divide onion mixture between mushrooms and crumble over blue cheese.

Place pan under the grill for a minute or so until melted.

Spray each bun lightly with oil, top with a mushroom and some spinach and rocket leaves.

Why it’s good for you
Mushrooms are a fantastic replacement for a meatless meal. Whilst they don’t have as much protein or iron as meat, they are pretty great sources of both. With addition of spinach (also high in iron) which is high in vitamin C you’ll get the most from your mushrooms as vitamin c helps iron absorption. Oh, and apart from all these fantastic nutritional reasons why should you eat this burger they are just so tasty!
Per serve: 1174.7kj (279.7cals); 8g total fat (2.6g saturated fat); 2.5g fibre


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