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Mini mushroom burgers

Author: Katrina Pace - MSc, New Zealand Registered Dietitian

Photographer: Bryce Carleton

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Make these tasty bites with the kids for a quick snack, a shared meal, or party food. Don't forget to try out some of the fun tip options, or make up some of your own!

Serves: 6

Time to make: 25 mins

Ingredients

More weights & measures

6 medium flat (portobello) mushrooms
200g lean beef mince
1 egg
50g sachet pizza paste (we used Gregg’s)
6 squares of capsicum (made by cutting sides off capsicum lengthwise)
6 small lettuce leaves
6 cherry tomatoes
6 slices pickled gherkin

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Instructions

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Preheat the oven to 200ºC. Line a baking tray with baking paper.
Remove and reserve stems from mushrooms. On the baking tray, place mushrooms, top side down.
Chop mushroom stems and, in a bowl, combine them with mince, egg and pizza paste. Fill each mushroom cap with mince mixture and bake for 15 minutes, until mince is brown and cooked through.
Top each burger with lettuce, a slice of capsicum and gherkin and halved tomato. A toothpick will keep everything from sliding off.

Variations

Make it gluten free: Check pizza paste (or other sauces) are gluten free.

Make egg free: You can either use an egg replacer or just leave out

HFG tip

Instead of pizza paste, you can use 1 tablespoon tomato sauce, 1 teaspoon Worcester sauce or 1 teaspoon soy sauce.

Lamb mince works well too.

If you prefer capsicum cooked, put squares on the baking tray and bake at the same time as the mince.

Add a slice of cheese on top of the lettuce to transform them into cheeseburgers.

Add a chunk of canned pineapple to make Hawai’ian burgers.

Nutrition Info (per serve)

Calories 85 cal

Kilojoules 360 kJ

Protein 10 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 10 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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