A great vegetarian burger with tender portobello mushrooms. Great for a summer barbecue, where vegetarians don’t have to feel left out. The portobello is a variant of the chestnut mushroom. It is very similar in taste to meat.
Ingredients
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For the portobello mushrooms:
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4 medium to large portobello mushrooms, stems removed
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2 cloves garlic, peeled
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1 teaspoon thyme leaves
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2 tablespoons balsamic vinegar
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2 teaspoons olive oil
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4 hamburger buns, cut in half horizontally
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For the herb ricotta:
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1 tablespoon green pesto
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4 tablespoons ricotta
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For the arugula salad:
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75 grams arugula
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1 tablespoon balsamic vinegar
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2 tablespoons low-fat mayonnaise
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2 spring onions, cut into rings
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1 small carrot, peeled and grated
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1 tablespoon honey
Preparation
Clean the mushrooms and score the hats at regular intervals with the tip of a sharp knife.
Thinly slice the garlic and slide them into the slits of the mushrooms. Place the portobello mushrooms in a bowl, sprinkle with the thyme, drizzle with the vinegar and oil and leave to rest for 1 hour.
Meanwhile, for the herb ricotta, fold the pesto through the ricotta. Mix the ingredients for the arugula salad in a bowl.
Turn on the oven grill or put a grill pan on the fire until steam comes out. Roast the mushrooms for 3-4 minutes on each side until they are cooked through and nicely colored all over. Toast the buns for 2-3 minutes until they are also nicely colored.
Spread each bun with the herb ricotta and top with a roasted mushroom. Spoon a spoonful of arugula salad on top and cover with the other half of the bun. Serve right away. French fries from the oven go well with it.
Number of persons
4
Sources):
| Energy |
235 kcal |
|---|
