Makes 4
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Use a small paring knife to cut the stems out of the mushrooms. Cut a small hole in the centre of each mushroom, around 7-8mm in diameter; this will act as a drain for mushroom juices, preventing the filling from getting soggy.
  2. Heat one tablespoon of the olive oil in a pan over a medium heat and cook the onion and garlic for 5-6 minutes until golden and soft. Transfer to a plate and set aside.
  3. Heat the remaining oil in the same pan and cook the breadcrumbs over a medium heat until crisp and golden. Return the onion and garlic along with the herbs, season with salt and pepper and stir to combine well.
  4. Stuff the mushrooms with the breadcrumb mixture and top with the Brie. Cook on the barbecue over a medium heat for five minutes or until the mushrooms are cooked through and the cheese has melted.
  5. Lightly toast the burger buns, then spread generously with mayonnaise and some Dijon mustard. Add some lettuce to the bottom halves, then add the cheesy mushrooms and some sliced red onion. Sandwich together with the tops and enjoy immediately.

Nutrition Facts

Per Serving: 486kcals, 24.7g fat (6.6g saturated), 53g carbs (6g sugars), 15.3g protein, 2.9g fibre, 0.707g sodium

DinnerMeat-freeSpecial OccasionsCuisinesBarbecueVegetarian

Popular in Meat-free

Fiery veg bake with harissa & feta by PYREX®