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Christine McFadden cookery foodwriting mushrooms barbecue South West
 
 

Mushroom, Red Pepper and Rocket Ciabatta Burgers

Combined with juicy grilled peppers and peppery leaves, meaty portobello mushrooms make excellent burgers – a great option for vegetarians
Serves 4

portobello mushrooms 4 large
fleshy red peppers 2, quartered lengthwise and deseeded
extra-virgin olive oil 6 tbsp, plus extra for brushing
garlic clove 1 large, crushed
sea salt flakes
freshly ground black pepper
ciabatta bread 1 loaf
rocket leaves or watercress sprigs a good handful

1) If cooking on a barbecue, preheat the coals to medium-hot. Grease the rack with a wad of oil-soaked kitchen paper. If cooking in a ridged frying pan or on a stovetop grill, lightly brush the surface with oil.

2) Wipe the mushrooms but do not peel. Remove the stalks. Quarter the peppers lengthways and remove the stems and seeds. Put the mushrooms and pepper quarters in a dish.

3) Whisk together the olive oil and garlic, and pour over the vegetables. Sprinkle with sea salt and plenty of freshly ground black pepper.

4) Slice the ciabatta at a sharp angle into eight 2-cm slices about the same size as the mushrooms. Brush with olive oil.

5) Cook the mushrooms and peppers over medium-hot coals, or grill on top of the stove, covered, for 4–5 minutes a side, until slightly charred. Remove from the heat and keep warm.

6) Toast the ciabatta over medium-low coals, or under the grill, for 1–2 minutes a side until golden.

7) Place 4 ciabatta slices on a board, and sprinkle lightly with sea salt and freshly ground black pepper. Place a piece of pepper on top, followed by a mushroom, and an additional piece of pepper. Top with a few rocket leaves, season again, and finish with the second slice of ciabatta. Serve at once.

Recipe © Christine McFadden 2017

    Photography: Christine McFadden    
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