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Mushroom Burger with blue cheese

Mushroom Burger with blue cheese

Earthy, vibrant and full of character – our Mushroom burger with blue cheese recipe celebrates wholesome flavour in grand proportions. Supported by ciabatta buns from all angles, fresh mushrooms provide housing for a host of vegetables and rich cheese that rushes your palate in a smooth wave.

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  • 5 sprigs rosemary
  • 1 garlic clove
  • 4 tbsp olive oil
  • 4 portobello mushrooms
  • 200 g button mushrooms
  • 1 dl vinegar
  • 1 dl water
  • 1 dl sugar
  • 2 red bell peppers
  • 4 slices Castello® Burger Blue
  • 4 hamburger buns
  • 200 ml mayonnaise
  • 100 g corn salad


1. Chop one of the rosemary sprigs with garlic and add to a small glass jar. Add olive oil and stir - or shake if the glass has a lid on. Tie a string around the remaining 4 sprigs of rosemary so they can be used as a brush. Prepare the mushrooms by removing any dirt and the stems.

2. Add vinegar, water and sugar to a pan, bring to a boil and turn off the heat. Add the Pioppini or button mushrooms and leave them in the warm vinegar for at least 30 minutes.

3. Put the red peppers on a burning hot grill and grill on each side until the skin blisters and the peppers soften. Place the peppers in a bowl and cover with cling film. After 10 minutes peel the skin off and remove the stem and seeds. Cut them into 8 evenly sized strips.

4. Grill the Portobello mushrooms for 3-4 minutes with the gills facing down. Brush the top of the mushrooms with the rosemary and garlic oil, turn the mushrooms and brush the gills with oil. Add a slice of Castello® Burger Blue on each Portobello mushroom and grill for 6-8 minutes until the mushrooms are soft. Toast the burger buns on the grill, remove from the grill and cut them in half.

5. Spread a nice layer of mayonnaise on each side of the buns. Add corn salad, a grilled Portobello mushroom with Castello® Burger Blue, red pepper strips and pickled mushrooms. Finish with the top bun.