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.