Mushroom Burgers
Over a year ago
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Ingredients
- 4 Field Mushrooms
- 4 tbsp stilton
- 2 tsp Breadcrumbs (dried) (optional)
- 1 clove Garlic
- 4 seeded Baps
- handful rocket
- 1 tbsp oil for brushing
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
I love this, especially at BBQs, as it is a really juicy alternative to a burger for meaties or veggies alike!
Method
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1
Method 1 - Grill
Brush the mushrooms in oil & place onto your grill pan
Cook on a high heat until browned (roughly 3 mins on each side) then sprinkle the garlic on top of each mushroom.
Top the garlic mushrooms with stilton & sprinkle breadcrumbs (optional) on top
Grill until cheese has browned as desired
Remove from grill, place into your baps with rocket
enjoy!
Method 2 - BBQ
Place mushroom with just garlic and stilton on top into a big sqaure of tin foil & seal the 'parcel' so that it looks like a tin foil cornish pasty!
Stick on the BBQ and it will cook itself nicely in around 20 mins!
Warning - this is a big gooey mess when it comes off the bbq - so warn your guests when they open the parcels!! (Worth it though)
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