Ingredients
Portobello Mushrooms
Balsamic vinegar
1 tbsp Olive oil
1.5 tbsp Italian seasoning
1.5 tsp Pepper flakes
1 tsp Chopped parsley
1 tsp Salt to taste
Green Chilli Jam -
1-2 tsp Fresh lettuce
Cheese slice of choice
2 Cherry tomatoes tossed in olive oil dressing
Portobello Mushrooms
Balsamic vinegar
1 tbsp Olive oil
1.5 tbsp Italian seasoning
1.5 tsp Pepper flakes
1 tsp Chopped parsley
1 tsp Salt to taste
Green Chilli Jam -
1-2 tsp Fresh lettuce
Cheese slice of choice
2 Cherry tomatoes tossed in olive oil dressing
Mushroom marinade:
1. Start by cleaning the portobello mushrooms. Break or cut off the stem. Remove the gills using a spoon. Optionally remove the skin.
2. Take a deep dish, place your mushrooms, add balsamic vinegar and drizzle of olive oil.
3. Add the dry spices; Italian seasoning, pepper flakes, salt and fresh parsley
4. Massage nicely on both sides and let it sit for 10-15 mins
5. Pan on, and brush some more olive oil so the mushrooms don't stick.
6. When oil is ripping hot, gently place your mushrooms with stem side up
7. Let it sizzle for 3-4 minutes on medium high and then flip and 2-3 minutes on the other side till its cooked all the way through.
8. Put a cheese slice of your choice on mushrooms while they're still hot so that it melts beautifully.
Assembly:
1. Melt some butter in a pan and give your burger buns a nice toast.
2. Spread as much @struggle butt green chilli jam as you like.
3. Break a few lettuce leaves, lay them over evenly on the buns
4. Then put your beautiful portobello mushrooms with melted cheese
5. For the tomato salad, slice cherry tomatoes, coat them in olive oil dressing, salt and pepper. Put a generous amount of the tomato salad on the mushrooms.
6. Add a top bun with another spread of green chili jam and serve!