Chicken burger/roasted red pepper/balsamic portobello mushroom. Popular with plant-based and meat eaters alike! If you've never tried a balsamic-marinated portobello mushroom, you probably haven't lived. Not only are these veggie burgers delicious, they're also.

Half of a roasted bell pepper is stirred into mayonnaise for the sandwich. These Portobello Mushroom Burgers are absolutely bursting with flavour! The combination of balsamic vinegar and soy sauce works wonders on so many things, not just including burgers. You can Cook Chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken burger/roasted red pepper/balsamic portobello mushroom

What You needis of wholemeal bap.
What You needis of small chicken fillet.
Lets Go Prepare of red pepper.
Lets Go Prepare of baby gem lettuce.
It's of portobello mushroom.
What You needis of basil.
It's of garlic.
Lets Go Prepare of olive oil.
Lets Go Prepare of balsamic vinegar.
What You needis of Sea salt.
What You needis of good quality houmous.
It's of Black pepper.

The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled. Finally, I understood why some people claim portobellos to be "meaty"—the juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. While the day ended in my. The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce.

Chicken burger/roasted red pepper/balsamic portobello mushroom step by step

Peel the skin off the mushroom.
Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt..
Brush the pepper with the olive oil.
On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate..
Cool down the peppers little bit and using fingers take the skin off..
Cut the chicken fillet in 2 thin slices.
Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up.
Cover chicken fillets with it.
Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides.
When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq.
Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper..

It's the perfect mix of flavors and textures. And the best part is that they're pretty easy to throw together, especially if you make the sauce or roast the veggies ahead. Watch how to make grilled Portobello mushroom burgers. Mushroom caps are marinated in a balsamic vinegar and garlic marinade, and grilled, which gives them a wonderful meaty flavor and texture. Portobello mushrooms are simply button mushrooms or brown mushrooms that have been allowed to reach full maturity.