Ad

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal228
  • fat11g
  • saturates5g
  • carbs23g
  • sugars1g
  • fibre3g
  • protein11g
  • salt1.05g
    low
Ad

Method

  • step 1

    Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.

RECIPE TIPS
TOASTY

Lightly toasting the cut sides of burger buns gives just a little crunch and stops them going soggy.

Recipe from Good Food magazine, May 2007

Ad

Comments, questions and tips (9)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.10 ratings

poppie

I used vegan cheese but was still great.

gooseberrycrumble

This is delicious! I used Red Leicester and omitted buns 4 lower carb lunch. Will definitely make again.

liekes

A star rating of 5 out of 5.

Really tasty, but even tastier when you add hot grilled peppers

cali369

A star rating of 4 out of 5.

Made this last night and served with wedges (sweet and regular potato) and an asian style coleslaw. Very impressed, the 'burgers' were moist (but not wet), tasty and filling. I also missed out the butter (too keep the calories down) but didn't seem to affect it too much.

emmawemma

A star rating of 4 out of 5.

Yummy. I use mature chedder ontop of the mushrooms and extra garlic!!

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections