• 250g large flat portabella mushrooms
  • 60ml balsamic vinegar
  • Freshly ground black pepper
  • 8 small wholemeal burger buns
  • 1 tomato, thickly sliced, to serve
  • 1 red onion, peeled and sliced into rings, to serve
  • Lettuce leaves, to serve


  1. 1

    Place the portabellas into a large bowl and drizzle with balsamic vinaigrette, letting the mushrooms marinate for 30 minutes.

  2. 2

    Remove the mushrooms from the bowl and season both sides. Heat a grill pan over a medium heat and warm some oil in the base.

  3. 3

    Place the portabella's gill side down on the pan and cook for 4 minutes (or pop the mushrooms on the barbecue grill).

  4. 4

    Turn and continue to grill the mushrooms are almost cooked through, about 4 minutes more.

  5. 5

    Remove the mushrooms from the pan and let them drain on a paper towel (gill side down).

  6. 6

    Cut each mushroom into quarters and place into the burger buns with the slices of onion, tomato and the lettuce leaves.

  7. 7

    Cook's tip: If serving at a party as sliders (mini burgers), try securing all the fillings in place with cocktail sticks, then plates can be passed around without fear.

Nutritional Details

Each serving provides
  • Energy 603kj 144kcal 7%
  • Fat 5.0g 7%
  • Saturates 1.6g 8%
  • Sugars 1.8g 2%
  • Salt 1.3g 22%

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