Sunday, 8 August 2010

Brie and Portobello Mushroom Burgers


I can't take much credit for this one I'm afraid. It was one of my mother's creations, and beyond me crushing the garlic and providing most of the ingredients, I must confess to doing very little. We made these under the grill but they can also be done on a barbeque. They make an excellent vegetarian alternative to beef burgers. They're so good that I would be surprised if even a seasoned carnivore would be able to turn them down.


Ingredients (makes 4 burgers):
4 large Portobello mushrooms
4 cloves garlic
Approx 160g Brie
4 burger buns
Approx 20 cornichons (cocktail gherkins)
Olive oil
Salt and pepper to taste

Method:
Turn the grill on to a high heat, then while it is heating up, chop the stem of the mushroom down to the same height as the rest of the mushroom (or remove entirely - it's your choice). Crush a garlic clove onto each mushroom and spread evenly across the gills. Drizzle with a little olive oil and season with salt and pepper. Place under the grill for 7-8 minutes, until the mushrooms are cooked.

While the mushrooms are grilling, slice the brie into 5mm strips, long enough to cover the length of the mushroom. I found that three and a half slices per mushroom was enough to cover the surface. Then slice the cornichons and set aside.

Place the burger buns under the grill and then cover the top of the mushroom with slices of brie. Grill until the burger buns are just golden and the brie has melted. Transfer the mushroom to the burger bun, scatter with a handful of cornichon slices per burger, place the top of the bun on the mushroom and gobble it up while hot. It's quite a rich, indulgent treat, so serve with a crisp green salad.

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