In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic
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)
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)
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
Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste
Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger
You can add sauces to our burger: hummus goes really well or sriracha mayo
Ingredients
Directions
In one pan, sear the Portobello mushrooms (with stems removed) in olive oil and chopped garlic
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)
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)
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
Add cayenne pepper or paprika, and mix together. Sprinkle chilli flakes to taste
Fill your mushrooms with the quinoa filling, using the mushrooms as buns to create a burger
You can add sauces to our burger: hummus goes really well or sriracha mayo
