Portobello mushroom burgers are the best veggie burgers you can get. I’m all for the more ‘meaty’ veggie burgers, like the Linda McCartney ones but when you’re out and about, the veggie burgers on offer are usually more of the indistinguishable mushed-up vegetables coated in breadcrumbs variety. So, when I see mushroom burgers on the menu, that’s what I always go for, especially when they’re topped with halloumi which is how The Foundry pub in Canterbury serves them. The mushroom burgers in that pub are so good, even my meat-eating friend gets one when we go there instead of one of the many meat dishes they sell.
Despite my love of portobello mushroom burgers, until I had one in my Gousto recipe box, I’d never thought to make my own at home. Duh. This has now been rectified and mushroom burgers have been served up for at least three out of the last six Sunday dinners.
You don’t have to be a hipster and serve them on a board with the wedges in a basket like I’ve done here – feel free to use a plate and I should confess that, after taking the photo, I put my food on a plate and ate it like a normal person as I am 100% behind the We Want Plates campaign. Food in a boot? Sauce on a slate? No thanks.
I’ve used mozzarella to top my mushroom here but, as mentioned above, halloumi works just as well and there’s a cafe near me that sells field mushroom burgers with the mushrooms topped with blue cheese, which is what I’ve ordered every time I’ve gone there in the last six years bar once when I had a panini instead. You could, of course, keep these burgers vegan and leave out the cheese all together. Whichever way you have them, you’ll love them and they’re much better for you than something out of a packet.
Portobello Mushroom Burgers with Homemade Potato Wedges
Total Time: 50 minutes
Number of servings: 2
Per Serving 770 calories
Fat 33 g
Carbs 92 g
Protein 30 g
- 2 portobello mushrooms, stalks removed
- 150g mozzarella, cubed
- 1 shallot, diced
- 2 ciabatta rolls
- 3 medium-sized potatoes, cut into wedges (no need to peel)
- Olive oil
Portobello mushroom burgers
- Boil the potatoes in boiling water for 5 minutes
- Drain thoroughly and blot with kitchen roll
- Spread evenly in a roasting tray/baking dish and drizzle with olive oil, turning the wedges over so they get coated in the oil
- Cook at 180C for 45 minutes, turning over a few times
- Meanwhile, place the mushrooms on a baking tray and cook at 180C for 10 minutes
- Chop the mushroom stalks and mix in a bowl with the mozzarella and shallot
- Place the cheese mixture on top of the mushrooms and return to the oven for another 10 minutes
- Slice the ciabatta rolls and warm in the oven for a couple of minutes, then serve the burgers with the wedges