Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken burger/roasted red pepper/balsamic portobello mushroom. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Whisk all the ingredients for the marinade together. Place the chicken breasts in a ziplock bag, and pour the marinade on top. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap.
Chicken burger/roasted red pepper/balsamic portobello mushroom is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken burger/roasted red pepper/balsamic portobello mushroom is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken burger/roasted red pepper/balsamic portobello mushroom:
- Make ready 1 wholemeal bap
- Make ready 1 small chicken fillet
- Make ready 1 red pepper
- Take 1/2 baby gem lettuce
- Take 1 portobello mushroom
- Make ready Handful basil
- Prepare 2 cloves garlic
- Get 30 ml olive oil
- Prepare 1 tbsp balsamic vinegar
- Make ready Sea salt
- Make ready 1 tbsp good quality houmous
- Get Black pepper
Prep the mushrooms by removing the stem and gills. Score a crosshatch pattern on the mushroom cap. Preheat the grill over medium-high heat. Season with salt and pepper to taste and add the crushed red pepper, if using.
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.
Or if using the mushrooms rub them with about a tablespoon of olive oil and then sprinkle with salt and pepper. A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Back to Balsamic Portobello Burgers with Bell Pepper and Goat Cheese. 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.
So that’s going to wrap this up with this special food chicken burger/roasted red pepper/balsamic portobello mushroom recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
