Mini mushroom burgers
Nutrition Info.(per serve)
6 medium flat (portobello) mushrooms
200g lean beef mince
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
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
- 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.
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
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