The humble mushroom can be found in many forms, from the exotic to your trusty button variety, but no matter which you prefer, they are all jam-packed with goodness. A portobello mushroom burger and chips is a great way to enjoy some delicious flavours and health benefits.
Because of their unique classification, mushrooms also offer a distinctive nutrient profile. They contain nutrients not found in many plants as well as those found in many animal products. Nutrient composition is dependent on the variety, cultivation technique and maturity at harvest. Vegetarians should definitely increase their intake as mushrooms contain 3,3g per 100g of protein – more than most vegetables. They’re also low in carbs and kilojoules and full of fibre.
Portobello mushroom burger and chips
- 1½ cups of oven chips
- 2 large portobello or field mushrooms
- 15ml (1 tbsp) olive oil
- ½ garlic clove, crushed
- salt and freshly ground black pepper, to taste
- 2 crusty ciabatta rolls
- crisp lettuce, to serve
- sliced tomatoes, to serve
- sliced cucumber, to serve
- hummus, to serve
Prepare the oven chips according to packet instructions.
Place the mushrooms in a shallow dish, add the oil, garlic and seasoning, and toss until the mushrooms are evenly coated. Leave to marinate for at least 10 minutes.
Cook the mushrooms over hot braai coals or in a griddle pan, turning once, until browned on both sides and tender when tested with a fork, about 8 – 10 minutes.
Transfer to a plate, gill-side down and leave for 5 minutes.
Toast the ciabatta rolls under the grill. Fill the rolls with the lettuce, tomato and cucumber and top with the mushrooms.
Spoon over the hummus, divide the chips into two portions and serve hot.