While sat in the doctor’s surgery recently I was browsing through a Chatelaine magazine and came across a recipe for Quinoa burgers topped on portobello mushrooms. I loved this idea, as I don’t always have a healthy extra B choice remaining by the end of the day. So decided to try it out myself with my own recipe.
This was the result – Delicious!!
![DSC_0373 DSC_0373](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0373.jpg)
Mozzarella, Red Pesto and Onion Topped Burgers on Portobello Mushrooms
Slimming Eats Recipe
Serves 2
Ingredients
200g of extra lean beef mince
1 egg, beaten
1 teaspoon of paprika
1 teaspoon of mixed herbs
½ teapoon of garlic powder
½ teaspoon of onion powder
splash of worcestershire sauce
salt and black pepper
2 slices of red onion, (taken from one large red onion)
2 slices of tomato (take from one large beefsteak tomato, or similar large tomato)
90g of Part Skimmed Mozzarella Cheese
1 tablespoon of red pesto
2 portobello mushrooms
freshly chopped basil or Italian parsley to serve
Frylight or Pam spray
Method
In a large bowl, add the mince, paprika, herbs, garlic powder, onion powder, salt and black pepper and a splash of worcestershire sauce.
![DSC_0336 DSC_0336](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0336.jpg)
Combine ingredients together well, add a little bit of the beaten egg at a time, until the mixture when formed together holds well (you may not need all of the egg).
Form into two equal sized patties, wrap in cling film and refrigerate for a few hours.
Preheat oven to 180c or 350f
Spray a grill pan over a medium high heat with some Frylight or Pam spray and add the burgers and onion slices.
![DSC_0339 DSC_0339](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0339.jpg)
Cook until both sides are browned
![DSC_0345 DSC_0345](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0345.jpg)
On a foil line baking tray, stack your burgers.
Lay a tomato slice on first, then the burger, an onion slice, ½ tablespoon of red pesto and 45g of cheese. Repeat this for the second burger.
![DSC_0351 DSC_0351](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0351.jpg)
Place in the oven and bake until cheese has melted on top.
In the meantime, respray your grill pan with Frylight or Pam spray and grill your Portobello Mushrooms. Place them on some kitchen paper to absorb an liquid that is released.
![DSC_0353 DSC_0353](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0353.jpg)
Place the burger stack on 1 portobello mushroom, top with some fresh basil or Italian parsley and serve.
Great on their own (as plenty of superfree included) or can be served with a side salad or some homemade potato wedges (extra easy day only).
![DSC_0369 DSC_0369](https://www.slimmingeats.com/blog/wp-content/uploads/2012/03/DSC_0369.jpg)
The recipe above has been calculated for Slimming, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information:
Approx NUTRITIONAL INFORMATION | |
1 serving | |
Calories |
335 |
Fat |
16.5g |
Saturated Fat |
5.3g |
Total Carbohydrate |
8.4g |
Dietary Fibre |
1.9g |
Sugars |
1.8g |
Protein |
38.7g |
Natalie Robertson says
WOW thats like my food porn right there, thank you for the photos too il be trying this during the week x
Louise Quinn says
Thanks for the recipe, served this with wedges and salad and it was lovely! x
Siobhan (Slimming Eats) says
glad you enjoyed it 🙂