Black bean beetroot mushroom burgers

Name: Black bean beetroot mushroom burgers
Yield: 4
Ingredients: 8 large Portobello mushrooms (Main); 3 Tbsp Canola oil; 2 Piquillo peppers, thinly sliced; 4 Black bean beetroot burgers; 12 sprigs Flat leaf (Italian) parsley; ½ cup Hummus, beetroot and roasted cashew

for 4 people

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

The black bean beetroot burgers are a new product located close to the cheese in supermarket chiller cabinets.

Ingredients

8 large	Portobello mushrooms (Main)
3 Tbsp	Canola oil
2	Piquillo peppers, thinly sliced
4	Black bean beetroot burgers
12 sprigs	Flat leaf (Italian) parsley
½ cup	Hummus, beetroot and roasted cashew

Directions

Discard the stems of the mushrooms. Season the mushrooms then pan-fry in the oil, until just tender. Remove and keep warm.
Stir-fry the peppers quickly and place aside. Pan-fry the burgers for about 2 minutes each side or until hot. Layer the burgers, peppers and parsley on 4 of the cooked mushrooms. Top with some hummus then the mushroom caps.