Recipe Type: Vegetarian

Delicious Portobello BBQ Mushroom Burger

  • 375g Portobello Mushrooms (stems trimmed)
  • 1 crushed garlic
  • 1 large Vine ripened tomato thick sliced (1cm)
  • 4 cheese slices
  • 1 Bunch of mixed lettuce of choice
  • 4 Ciabatta rolls
  • Optional:  Aioli Garlic mayonnaise (our mush-boom go to is Birch & Waite Aioli Garlic)
  1. Heat a lightly greased BBQ plate on medium-high. 
  2. Meanwhile, mix 1 tsp. of crushed garlic with olive oil and set aside.
  3. Place mushrooms on the BBQ cap up and lightly brush or spoon over olive oil with garlic then add some rock salt.
  4. Cook through for approx. 5 minutes each side.
  5. Layer bread roll with ingredients and top with Aioli Garlic!

Portobello mushrooms are our favourite for this recipe.  Brown mushrooms not only add flavour, they hold their shape when cooked.

Great Vegetarian recipe!

Portobello Mushroom Risotto

  • 375g Portobello Mushrooms diced or sliced
  • 1 litre of chicken stock (homemade or store bought)
  • 2tbs. olive oil
  • White dry wine (optional)
  • 1 brown onion (chopped)
  • 1 ½ cups arborio rice
  • Garlic
  • 40g butter Parsley and grated parmesan (to garnish)
  1. Heat large saucepan to medium heat and add olive oil.
  2. Add onion & garlic and cook until translucent.
  3. Add mushrooms, cook for 4 mins.
  4. Lower heat and add rice & wine (until evaporated).
  5. Then, add 1 ladle warm stock at a time, absorb, repeat until all stock used stirring often.
  6. Once cooked, add butter, parmesan and garnish with parsley.

Serve with fresh crusty bread!  Yum!

Portobello Hollandaise Breakfast Muffin

  • 375g Portobello Flat Mushrooms
  • 4 English Muffins split
  • 1 Blush vine ripened truss tomato, thickly sliced
  • 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
  • Gourmet Garden Lightly Dried Parsley to garnish
  • Rock salt & olive oil
  • Hollandaise sauce
  1. Heat a lightly greased BBQ grill or pan on medium high.
  2. Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
  3. BBQ until cooked through approximately 5 mins each side.
  4. Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
  5. Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!