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Mushroom burger recipe

22 ratings

This marinated mushroom burger, filled with cheese and smoked paprika mayo and served with sweet potato wedges, will please even the most hardened meat eater. Simply double, triple or quadruple the recipe to feed a larger crowd. This mushroom burger recipe takes the classic ingredients of mushroom stroganoff and gives them an exciting twist to create a tasty midweek main. See method

Serves 1
Takes 20 mins plus marinating
578 calories / serving
Vegetarian

Ingredients

1 portobello mushroom, wiped clean, stalk trimmed and discarded
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 sprig thyme, leaves picked
20g grated cheese, such as Cheddar or goat’s
1 brioche burger bun, toasted
2 tbsp mayonnaise
½ tsp smoked paprika
1 slice red onion
handful rocket
sweet potato wedges, to serve (optional)

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2400kj
578kcal 29%
Fat
42g 60%
Saturates
11g 54%
Sugars
8g 9%
Salt
2.6g 43%

of the reference intake
Carbohydrate 34.4g Protein 14.5g Fibre 4.7g

Method

Put the mushroom in a bowl and drizzle with the olive oil and Worcestershire sauce. Sprinkle with the thyme and season with salt and pepper. Set aside to marinate for 15 minutes.
Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Put the mushroom on a baking tray (underside up) and cook for 10 minutes.
Remove from the oven and fill with cheese. Return to the oven for a further 5 minutes. While it's cooking, toast your brioche burger bun.
Mix together the mayonnaise and smoked paprika, and spread over the bottom bun. Top with the mushroom, red onion and rocket. Sandwich with the top half and serve immediately with sweet potato wedges on the side, if you like.

See more Dinner tonight recipes

This delicious recipe was created by family food bloggers the Crumbs Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.