Mushroom Bun Burgers with Quinoa Filling

Mushroom Bun Burgers with Quinoa Filling
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Cook Time15 mins
Ingredients
For the Mushroom Bun:
 8 portobello mushrooms
 1 tbsp olive oil
 ½ tsp chopped garlic
 black sesame seeds for garnish
For the Filling:
 1 tsp olive oil
 1 tbsp chopped red onions
 8 portobello mushroom stems chopped up
 100 g organic baby spinach
 250 g cooked quinoa
 1 cup grated cheese of your choice (can be vegan)
 1 tsp cayenne pepper or paprika
 chilli flakes to taste
 tomato slices
Method
1

In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic

2

Swap hobs and in a new pan for the filling, add a drop of olive oil, chopped red onions, and chopped mushroom stems (ensuring nothing goes to waste)

3

In the other pan, turn your mushrooms and sprinkle black sesame seeds over them. Don't overcook your portobello mushrooms or they will release too much water - cook them on high heat just to brown (2 minutes on each side)

4

Back to the new pan (with the filling), add baby spinach and mix. Then add your cooked quinoa and grated cheese. Mix together - the cheese helps the quinoa filling to bind

5

Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste

6

Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger

7

You can add sauces to our burger: hummus goes really well or sriracha mayo

Ingredients

Ingredients
For the Mushroom Bun:
 8 portobello mushrooms
 1 tbsp olive oil
 ½ tsp chopped garlic
 black sesame seeds for garnish
For the Filling:
 1 tsp olive oil
 1 tbsp chopped red onions
 8 portobello mushroom stems chopped up
 100 g organic baby spinach
 250 g cooked quinoa
 1 cup grated cheese of your choice (can be vegan)
 1 tsp cayenne pepper or paprika
 chilli flakes to taste
 tomato slices

Directions

Method
1

In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic

2

Swap hobs and in a new pan for the filling, add a drop of olive oil, chopped red onions, and chopped mushroom stems (ensuring nothing goes to waste)

3

In the other pan, turn your mushrooms and sprinkle black sesame seeds over them. Don't overcook your portobello mushrooms or they will release too much water - cook them on high heat just to brown (2 minutes on each side)

4

Back to the new pan (with the filling), add baby spinach and mix. Then add your cooked quinoa and grated cheese. Mix together - the cheese helps the quinoa filling to bind

5

Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste

6

Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger

7

You can add sauces to our burger: hummus goes really well or sriracha mayo

Mushroom Bun Burgers with Quinoa Filling
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