Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken burger/roasted red pepper/balsamic portobello mushroom. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken burger/roasted red pepper/balsamic portobello mushroom is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chicken burger/roasted red pepper/balsamic portobello mushroom is something that I have loved my entire life.
Grilled Portobello mushroom caps, prepared in a garlic and balsamic vinegar marinade, give these veggie burgers their meaty flavor and excellent texture. It's the steak of veggie burgers! The kind of hearty burger that meat eaters and vegetarians alike will love.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken burger/roasted red pepper/balsamic portobello mushroom:
- Prepare 1 wholemeal bap
- Get 1 small chicken fillet
- Make ready 1 red pepper
- Make ready 1/2 baby gem lettuce
- Take 1 portobello mushroom
- Get Handful basil
- Take 2 cloves garlic
- Take 30 ml olive oil
- Get 1 tbsp balsamic vinegar
- Make ready Sea salt
- Make ready 1 tbsp good quality houmous
- Take Black pepper
Meaty and versatile, marinated portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich. While making your own veggie burger patties from-scratch can be complicated, these easy portobello mushroom burgers keep vegetable-forward. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled.
Instructions to make Chicken burger/roasted red pepper/balsamic portobello mushroom:
- 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.
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. The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce. 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. This grilled portobello mushroom burger is not only healthier than a beef burger, it's also super delicious and easy to make, plus, it features the most I sautéed the veggies but if you were doing this on an outdoor grill, feel free to grill the onions and peppers right on up.
So that’s going to wrap it up for this special food chicken burger/roasted red pepper/balsamic portobello mushroom recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
