- 4 large portobello mushrooms
- 3 tablespoons balsamic vinager (or red wine vinegar)
- 1 tablespoon of olive oil
- Salt and pepper
- 100 ml Greek yoghurt
- 1 tablespoon offresh rosemary, chopped
- 1 lime, juice and zest
- 4 yummy hamburger rolls
- 2 handfulls of rocket
- 1 large ripe tomato, sliced
- 1 red onion, finely sliced
- 1 pot of roasted red peppers
Cut out the stalks of the portobello mushrooms then wash them under the tap. Take a piece of kitchen roll, which you moisten under the tap, and rub off any excess dirt from the mushroom.
Mix the vinegar with the olive oil and rub onto the portobello's. Season with salt and pepper and leave for 15 minutes (for the flavour to be absorbed).
Meanwhile, make the dressing by mixing the yoghurt with 1 tablespoon of lime juice, the lime zest and the finely chopped rosemary. Season with salt and pepper.
Heat a pan or a gridle pan until hot. Fry the portobello's (without adding extra oil) for about 5 minutes on both sides. The portobello should be cooked, but it is best if it still has a little bite.
Cut the buns in half and place them with the cut side on the same pan to toast a little.
Spread the yogurt dressing on both sides of the buns. Add some rocket salad, the portobello, a slice of tomato, red onion and sundried peppers on them. Cover with the top part of the buns.