Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken burger/roasted red pepper/balsamic portobello mushroom. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken burger/roasted red pepper/balsamic portobello mushroom is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Chicken burger/roasted red pepper/balsamic portobello mushroom is something which I have loved my whole life. They’re nice and they look wonderful.
Popular with plant-based and meat eaters alike! If you've never tried a balsamic-marinated portobello mushroom, you probably haven't lived. Not only are these veggie burgers delicious, they're also.
To get started with this recipe, we must first prepare a few components. You can cook chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chicken burger/roasted red pepper/balsamic portobello mushroom:
- Prepare 1 wholemeal bap
- Prepare 1 small chicken fillet
- Get 1 red pepper
- Prepare 1/2 baby gem lettuce
- Prepare 1 portobello mushroom
- Make ready Handful basil
- Make ready 2 cloves garlic
- Take 30 ml olive oil
- Get 1 tbsp balsamic vinegar
- Take Sea salt
- Make ready 1 tbsp good quality houmous
- Make ready Black pepper
Meaty and versatile, marinated portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled. 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.
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.
While the day ended in my favor—with zero. Grilled portobello mushrooms marinated in balsamic vinegar and fresh ginger make for a flavor-blasted meatless side dish or appetizer. Use these grilled portobellos to serve guests alongside your favorite main course, or turn them into a grilled portobello burger entree! As big of a carnivore as I. Provolone, portobello mushrooms, roasted peppers, tomatoes, onions and balsamic vinaigrette.
So that is going to wrap it up with this special food chicken burger/roasted red pepper/balsamic portobello mushroom recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
