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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ingredients

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 pepper
4 slices Castello® Blue cheese slices
4 burger buns
200 ml mayonnaise
100 g corn salads

preparation

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® Blue Cheese Slices 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® Blue Cheese Slices, red pepper strips and pickled mushrooms. Finish with the top bun.