Mushroom pesto burgers

Mushroom pesto burgers


Serves 4


  • olive oil spray
  • 8 medium (600g) Portobello mushrooms
  • 2 tsp garlic powder
  • 4 ciabatta rolls
  • 40g baby spinach leaves, washed and dried
  • 1 x 160g jar oven-roasted capsicum
  • 4 tbsp pesto
  • 40g fetta, crumbled


Heat a medium size, non-stick frying pan and spray lightly with olive oil.

Spray mushrooms with a light coat of oil and add to the frying pan.

Sprinkle with garlic powder and cook for 4 minutes on each side, or until mushrooms are soft and fragrant.

Remove from heat and season with salt and pepper.

Slice rolls in half and spray lightly with oil.

Divide spinach equally among rolls, place 2 mushrooms on each roll and top with capsicum, pesto and fetta.

Serving Suggestions


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