How to Cook Yummy Chicken burger/roasted red pepper/balsamic portobello mushroom

Chicken burger/roasted red pepper/balsamic portobello mushroom. Halloumi, Hummus and Roasted Red Pepper BurgerHungry Healthy Happy. burger buns, halloumi, sweet chilli sauce, lettuce, roasted Kidney Bean and Roasted Red Pepper BurgerHoly Cow! Includes portabello mushroom, olive oil, smoked paprika, onion powder, salt, roasted red peppers, asiago, English muffins, balsamic vinegar. Popular with plant-based and meat eaters alike!

Portobello Mushroom Burgers with Grilled Balsamic Chicken are easy to make, healthy and delicious! I'm so excited to have discovered these amazing no-carb/gluten-free/high-protein/big-taste "burgers" using a roasted portobello mushrooms as a bun. Meaty and versatile, marinated portobello mushrooms make great burgers. You can have Chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken burger/roasted red pepper/balsamic portobello mushroom

1. It's 1 of wholemeal bap.
2. Prepare 1 of small chicken fillet.
3. It's 1 of red pepper.
4. Prepare 1/2 of baby gem lettuce.
5. Prepare 1 of portobello mushroom.
6. You need Handful of basil.
7. It's 2 cloves of garlic.
8. Prepare 30 ml of olive oil.
9. You need 1 tbsp of balsamic vinegar.
10. You need of Sea salt.
11. It's 1 tbsp of good quality houmous.
12. You need of Black pepper.

Half of a roasted bell pepper is stirred into mayonnaise for the sandwich. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve. The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce.

Chicken burger/roasted red pepper/balsamic portobello mushroom instructions

1. Peel the skin off the mushroom.
2. Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt..
3. Brush the pepper with the olive oil.
4. 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..
5. Cool down the peppers little bit and using fingers take the skin off..
6. Cut the chicken fillet in 2 thin slices.
7. Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up.
8. Cover chicken fillets with it.
9. Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides.
10. 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.
11. Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper..

It's the perfect mix of flavors and textures. 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. While the day ended in my. Asian-inspired Portobello Mushroom Sliders: Portobello Mushrooms dunked in an Asian marinade and grilled to crisp perfection!