Portobello Mushroom Burger with Stilton
As featured in Places & Faces Magazine.
To subscribe to Places&Faces (THE luxury lifestyle magazine for Norfolk & Suffolk) delivered straight to your door, visit their website: www.placesandfaces.co.uk
Recipe by Maldon Salt.
Ingredients: Serves 2
- 2 red onions, finely sliced
- Pinch of Maldon salt
- 2 tbsp olive oil
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 2 large portobello mushrooms
- 100g Stilton cheese
- 25g wild rocket
- 2 brioche buns, toasted
- Dijon mustard, for spreading (optional)
Method:
– Preheat the grill on a high setting.
– Start by preparing the caramelized red onions. In a pan, heat 2 tbsp olive oil and add the sliced red onions along with a good pinch of Maldon® Salt. Turn the heat down low and allow the onions to slowly cook down for 10 minutes until soft.
– While the onions are cooking, place the 2 portobello mushrooms onto a foil-lined baking tray. Remove the stem and stuff the mushrooms with the crumbled Stilton cheese.
– Season with some cracked black pepper and place under the grill for 5 minutes; until the mushroom is tender and the cheese is melted and bubbling.
– Going back to the onions: After they have softened for 10 minutes, add the balsamic vinegar and caster sugar and cook gently for another 5 minutes until sticky and caramelized. Remove from the heat.
– Now you can assemble your burgers. Start with the toasted brioche bun base, spread a thin layer of Dijon mustard on (if desired).
– Top with the Stilton-filled portobello mushroom, season with Maldon salt and pile on some caramelized onions.
– Finally, top with the wild rocket and the brioche burger lid. Serve with some more Dijon mustard, if you’d like.