Kenco Cappuccino 10/19
Portobello burgers

Vegetarian: Portobello

David Fernandez at Stock Burger Co. in Brighton
Serves: 4
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  • 4 x 85g Portobello mushrooms
  • 40g fresh thyme
  • 2 garlic cloves
  • Olive oil
  • 4 brioche buns
  • 200g halloumi
  • Iceberg lettuce
  • 120g garlic mayonnaise
  • 120g caramelised onion
  • 1 beef tomato, sliced
  • 12 gherkins, sliced


  1. Remove the skin from the mushrooms, place in a baking tray and sprinkle with olive oil, thyme (or herb of your choice) and garlic
  2. Pre-bake on each side for 8 minutes at 160°C before transferring to the barbecue for a further 2 minutes on each side
  3. Grill the halloumi on the BBQ for 1 minute each side and toast the brioche buns
  4. Place a crunchy leaf of iceberg lettuce on the bottom bun, add 30g garlic mayonnaise followed by the mushroom, halloumi, 4 slices of pickle, 1 slice of tomato and the top bun
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