Mid-week Meal: Stuffed Mushroom Burger
Dotty's go-to meat-free mid-week meal
By Dorothy Miles
Few things compare to the unadulterated pleasure of a really good, juicy burger. However, we all know that we should be eating less red meat where we can for the sake of our health and for the sake of the planet! Sweet and tangy red onion relish paired with the gooey cheese stuffing in this mushroom burger will help you get your burger craving if you’re trying to eat less meat this January.
For the red onion relish:
- 1 red onion
- 1 tsp olive oil
- ½ tbsp caster sugar
- 1 tbsp balsamic vinegar
For the burger:
- 100g ricotta cheese
- 50g blue cheese
- 1 clove garlic
- 1 tbsp finely chopped parsley
- Salt and pepper
- 2 large portobello mushrooms
- 4 tbsp breadcrumbs
- 2 burger buns or ciabatta rolls
- Gherkins/ rocket/ tomato/ cucumber to serve
- Preheat the oven to Gas 6/200/180 fan.
- Peel and slice the red onion into long thin tendrils. Heat a tsp olive oil in a small frying pan and add the onion. Sweat the onion slowly over a low heat for 15 minutes until beginning to turn translucent and soft.
- Season with a pinch of salt, ½ tbsp sugar and the vinegar. Continue to cook over a low heat until the onions are very soft and sticky and they have become syrupy.
- Meanwhile, make the stuffing by mixing the ricotta and blue cheese in a small bowl. Grate in the clove of garlic and the chopped parsley. Season with a pinch of salt and some pepper.
- Smother the top of the mushroom with the cheese mixture then place on a baking tray. Sprinkle the breadcrumbs evenly over each mushroom.
- Bake in the preheated oven for 20 minutes until the cheese is gooey and bubbling, and the breadcrumbs are golden.
- To serve, toast the burger bun lightly then spread it with some of the onion relish. Top with lettuce, cucumber or tomatoes – whichever you prefer – and some thin slices of gherkin. Remove the mushroom from the oven and sandwich it into your burger bun.