Caroline’s Stuffed Portobello Mushroom Burger

This recipe is dedicated to Caroline in Kendal who came to the my plant-based Supper Club and loved the burger… She said, ‘if I’d known a mushroom between two bits of bread tasted so good, I’d have turned vegan years ago!’ This is a protein-stuffed mushroom. It is good texturally because of the solidity of the mushroom’s structure. I used walnuts and parsley for an earthy grown-up-edd-ness. I opted for shop-bought plant-based mayo and crunchy Aldi french fries (let’s be realistic about time availability). The ciabatta is a great textural element. When toasted, the dry texture is great against the mushroom. I opted for salad with ruby red tomatoes to brighten the plate and palate.

By making this dish, you will acquire and practice the following skills:

• Prepare portobello mushrooms for baking without collapse.
• Cook onions until meltingly soft, then deglaze with balsamic for depth.
• Build a walnut, chia, flax, and hummus-based stuffing with texture and protein.
• Fold through parsley and sun-dried tomato for freshness and punch.
• Season boldly so filling stands up to the mushroom.
• Roast mushrooms until relaxed and juicy without chewiness.
• Layer burger with mustard mayonnaise, gherkins, rocket, and toasted ciabatta.
• Make a simple balanced vinaigrette for side salad.
• Coordinate oven use with fries for timing harmony.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#carolinesburger

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