Portabello Mushroom Burger, smoked havarti, pickled slaw & chipotle mayonnaise
PREP TIME: 10 Min
COOK TIME: 20 Min
SERVES: 6
- Mushrooms
- Portabello mushrooms
- 6 large portabello mushrooms
- 50 ml balsamic vinegar
- 5g oregano
- 10g brown sugar
- Pickled Slaw
- 50g white cabbage, shredded
- 50g red cabbage, shredded
- 25g carrots, grated
- 1/4 red onion, finely sliced
- 10ml cider vinegar
- Chipotle mayonnaise
- 10ml chipotle or favorite hot sauce
- 70g good quality mayonnaise
- 120g Smoked Havarti cheese
Method
- Mushrooms
- Remove the stalk from mushrooms, place wire rack on oven tray.
- Lay mushrooms out in single layer
- Sprinkle over chopped oregano, brown sugar & balsamic.
- Bake at 160oC for 12-15 minutes, mushrooms should be soft and juicy
- Pickled Slaw
- Combine cabbage, carrot & onion.
- Add cider vinegar, stir and put aside.
- Chipotle mayonnaise
- Combine chipotle & mayo together.
- 120g Smoked Havarti cheese
- To assemble
- Place a havarti slice on each mushroom and place in oven for 5 minutes or until melted.
- Slice brioche buns, butter & warm in oven.
- Spread each bun with chipotle mayo, add slaw on base, top with havati mushroom
- Serve.
To assemble
1. Place a havarti slice on each mushroom and place in oven for 5 minutes or until melted.
2. Slice brioche buns, butter & warm in oven.
3. Spread each bun with chipotle mayo, add slaw on base, top with havati mushroom
4. Serve.
MADE WITH
Small Portabello Mushrooms
