Portobello mushroom burgers

Spring has returned. The Earth is like a child that knows poems.
—Rainer Maria Rilke

 

Oh, my goodness the return of Spring always lifts my spirits. It is like the world had woken up again.

With the return of Spring comes thoughts of eating outside in the lighter evenings and the fresh sun-warmed days. I find the picnic basket and I start to hunt out the perfect recipe for eating alfresco. There is something just so lovely about eating outside isn’t there… you can make a mess, eat with your fingers, children can spill their juice and it really doesn’t matter, the birds will scoop up your crumbs so no tidying up either!. I love to feel the fresh air as I eat and be out among the flowers it is just perfect.

Spring gardens can look a little sad after a hard and cold winter time and so your garden really could do with an injection of colour. For a permanently lush lawn, fake grass can be a wonderful solution adding lovely greenery all year round so you really can take advantage of any and every sunlit day. A few pre-filled hanging baskets work wonders to cheer up a garden as well as tubs filled with daffodils or Primula.  A bright and cheerful picnic rug, Vivaldi Spring booming out and oh how happy your garden will be.

What though will you be eating?

You need suitably bright and cheerful food I believe to embrace the Spring days

I have a lovely recipe for Portobello mushroom burgers that are very picnic-friendly as they are just as delicious when they have cooled.

Portobello mushroom burgers, eat simply, Becky Goddard-Hill

 

Ingredients

4 Portobello mushrooms,  peeled cleaned and de-stalked

 

For the mushrooms

2 tablespoons olive oil

2 tablespoons of Balsamic Vinegar

1 tablespoon Soy sauce

1 tablespoon of parsley

Salt

 

For the rolls

125g of Spinach

125g Feta cheese

Baxters Red Onion deli topper

4 crusty bread rolls

Mayonnaise

8 cherry tomatoes

 

Method

  1. Prepare the mushrooms by peeling, cleaning and de-stalking
  2. Prepare the marinade by adding the balsamic vinegar, soy sauce, olive oil and chopped herbs to a large bowl. I prefer using fresh herbs and tend to use what I have to hand but dried are fine too. Give it a good stir. Add Salt
  3. Dip in your mushrooms into the marinade and using your hands completely cover them
  4. Cover the bowl and leave the mushrooms to soak in the marinade for 30 minutes
  5. When you are ready to use your mushrooms simply pop them under the grill and under a medium heat grill for around 5 mins on each side
  6. Whilst these are cooking de-stalk and clean your spinach and fry it in a little oil for 1 minute till wilted. This will form a bed for your burger.
  7. Stack your roll with a spinach base followed by the mushroom, crumble some feta on top then add the delicious red onion deli toppers and sliced plum tomatoes
  8. Add mayo

 

Just completely yummy! And to drink? Ooh, I would go for pink lemonade. Always feels like Spring to me.

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