Shelf 1742705588.01.lzzzzzzz

Extract from The Green Kitchen • By David Frenkiel and Luise Vindahl Andersen • Published by Hardie Grant Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins

The Green Kitchen
Although over the years we have made several different versions of veggie and bean burgers, patties and cakes, nothing is quite like a grilled portobello mushroom burger. It is the simplest, most natural and delicious piece of food you can put inside a burger bun.

It is big, chewy and actually strikingly burger-looking, and when heated it releases moisture and becomes all flavourful and juicy. We like to top our burgers with mashed avocado, fresh tomatoes, sprouts and some kind of fruity salsa. Here we have replaced the salsa with peaches that are grilled with the mushrooms.

Makes 8 wraps

Marinade
60 ml (2 fl oz/¼ cup) extra virgin olive oil

Guacamole
4 ripe avocados, halved, stoned and peeled

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2019 David Frenkiel / Hardie Grant Books · Reproduced with permission.
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  • Step 1

    Clean the portobello mushrooms by carefully removing dirt from the caps with kitchen paper or a cloth; use a little water if necessary. Cut off the stems and discard. Pat dry. Cut the peaches in half and remove the stones.

  • Step 2

    Make the guacamole – chop the avocados, tomatoes and parsley roughly. Put them in a small bowl with the crushed garlic, squeeze lemon juice over and mash everything with a fork. It should be mixed but still a bit chunky. Set aside.

  • Step 3

    Now make the marinade – pour the olive oil into a small bowl. Add the chopped rosemary, thyme, garlic, freshly squeezed lemon juice and stir to combine. Add salt and pepper to taste. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.

  • Step 4

    Preheat a griddle pan and griddle the mushrooms and peaches for about 3–4 minutes on each side over high heat. Alternatively, you can barbeque them. Use the rosemary sprig to brush the marinade over them as they cook.

  • Step 5

    Slice the buns in half and toast them lightly on the grill. When done, place a big dollop of guacamole on the bottom bun, add pea sprouts, tomatoes, spring onion, thyme, one mushroom and two peach halves. Add the top of the bun, and insert a cocktail stick to hold it all together.

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Comments

Lois
Lois · Denton, Texas, US · 15 projects
I tried this with my family and it was amazing everyone loved it !
Reply