Bob Hart's mushroom burgers
Method
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Clean the mushrooms with a damp cloth and then trim the stems flat and carefully neaten the lips.
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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.
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Then blend the mayonnaise with 1-2 chopped chillies and some of the Adobo sauce. Set aside.
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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.
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Turn the mushrooms over again and top with any remaining marinade and the cheese. Briefly cook until the cheese has melted.
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At the same time, brush the inside of the rolls with olive oil and warm through, cut side up first.
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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!
Ingredients
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4 large fresh Portobello (large field) mushrooms
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2 garlic cloves
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1 small onion, chopped
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extra virgin olive oil
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3 tbsp balsamic vinegar
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1 can chipotle chillies (peppers) in Adobo sauce
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sea salt & freshly ground pepper
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4 heaped tbsp mayonnaise
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vegetable oil spray
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4 handfuls coarsely grated Gruyere cheese
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4 small ciabatta rolls, split in half
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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.