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Bob Hart's mushroom burgers


  • Clean the mushrooms with a damp cloth and then trim the stems flat and carefully neaten the lips. 
  • Blend the garlic, onion, ½ cup olive oil and the balsamic with 3-4 chillies, a couple of dollops of Adobo sauce and seasonings in a processor. 
  • Then blend the mayonnaise with 1-2 chopped chillies and some of the Adobo sauce. Set aside. 
  • Toss the mushrooms in the sauce and cook on a lightly oiled, preheated, covered BBQ (or ridged grill) for about 3 mins, skin side down. Then carefully turn over and cook the mushrooms for about another 2 mins. 
  • Turn the mushrooms over again and top with any remaining marinade and the cheese. Briefly cook until the cheese has melted. 
  • At the same time, brush the inside of the rolls with olive oil and warm through, cut side up first. 
  • When everything is ready, spread mayo on the inside of the rolls and place a mushroom on top of half of the rolls. Then lay avocado on top, season, press the lid on top and enjoy!


  • 4 large fresh Portobello (large field) mushrooms
  • 2 garlic cloves
  • 1 small onion, chopped
  • extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 can chipotle chillies (peppers) in Adobo sauce
  • sea salt & freshly ground pepper
  • 4 heaped tbsp mayonnaise
  • vegetable oil spray
  • 4 handfuls coarsely grated Gruyere cheese
  • 4 small ciabatta rolls, split in half
  • 1 large avocado, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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