There is something exciting about the prospect of burgers for dinner. It feels like a cheat meal. As if you are having take away or something naughty. But, as we have mentioned many times before at The Healthy Eating Hub, there is no such thing as good or bad food. It’s not naughty or cheating to have a burger for your evening meal, particularly if you can balance your plate with lots of vegetables.
If that’s your goal, boy have I got the recipe for you!! This is a household favourite and is a great way to get 2-3 serves of vegetables in your burger dinner. Search out those beautiful big mushrooms (not the magic ones) at the markets and green grocers and enjoy this beautiful, easy, sandwich press meal.
The major source of protein in this recipe is the blue vein cheese and I know blue cheese is not everyone’s cup of tea. Feel free to swap it for your personal preference!
Toasted Mushroom Burger
Equipment
- Sandwich press
Ingredients
- 4 bread roll, wholegrain
- 4 mushroom, portobello
- 80 g cheese, creamy blue vein (or preferred cheese)
- 1 capsicum, red chopped into large chunks
- 2 tomato, common sliced
- 1 lettuce, baby cos rinsed and drained
Instructions
- Using a flat plate sandwich press, halve the bread rolls and lightly toast them on one side. Spread blue cheese on one half of the bun.
- Toast the mushrooms and capsicum on the sandwich press, with the top down, until lightly charred. Layer the rolls with mushroom, capsicum, tomato and lettuce leaves.
- Serve and enjoy!
