About this recipe:A super-tasty vegetarian alternative to the classic beef burger. A barbecued portobello mushroom is topped with roasted red pepper, mozzarella, tomato, basil, onion and served in a toasted bun.
1 red pepper
salt and black pepper to taste
125ml olive oil
4 portabello mushroom caps, cleaned
4 slices onion
4 burger buns, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste
115g buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided
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Method Prep:40min › Cook:15min › Ready in:55min
Preheat barbecue for medium-high heat and lightly oil the cooking grate.
Place the red pepper onto the preheated barbecue and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a plastic bag, seal the bag and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters and remove the seeds. Thinly slice the pepper and set aside.
Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the barbecue to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
Spread each roll with garlic mayonnaise and make each sandwich with 1 mushroom cap, 1/4 of the sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.