Healthy brunch: Balsamic-marinated Portobello Burger

(serves 2)

I came up with this healthy brunch option after mum bought me some deliciously gigantic portobello mushrooms and my sister Bec suggested a portobello burger. We both agreed that we would probably never opt for mushrooms over beef or lamb from a fancy burger place, so i guess the only chance to eat this juicy mushroom burger was if i made it myself! Marinating the mushroom was messy as it soaks up the flavour and juice overflows with every bite ~ but messy burgers are the best!

Prep time: 15 min
Cooking time: 15 min

Ingredients:

2 large portobello mushrooms

1 tsp thyme

1 tsp chopped garlic

4 slices cheddar cheese (or swiss if you prefer something more mild)

1 tomato
1/4 spanish onion
1 avocado

50g rocket

2 burger buns (the fancier the more exciting the burger)

Olive oil or aioli

Marinade:
2 tsp Balsamic vinegar
2 T olive oil
salt and pepper

Method:

1. Wipe the mushrooms with a damp paper towel to remove any dirt, remove the stalk and lightly marinate in olive oil, balsamic vinegar, salt and pepper for 5-10 minutes.

2. Finely slice the tomato, and spanish onion.

3. Grill the mushroom cap side up first for 5 minutes. Flip over and sprinkle the garlic and thyme in the mushroom cup then grill for another 5 minutes until cooked through. Place the cheese on top and grill for another 30-60sec.

4. Warm the bun, then place the mushrooms on the bottom. Add on the tomato, Spanish onion, avocado and rocket on top, and finish off with a drizzle of olive oil or a dollop of aioli and place the bun top back on and get ready to dig in!