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I love this recipe and can eat this every day. I serve this on a whole grain bun with some roasted red peppers, a slice of red onion. Portobello Mushroom Burgers with Grilled Balsamic Chicken are easy to make, healthy and delicious!

Alright, don’t linger, let’s plan this chicken burger/roasted red pepper/balsamic portobello mushroom formula with 12 substances which are definitely easy to receive, and we have to process them at the very least through 11 measures. You should invest a while on this, so the resulting food could be perfect.

Composition - Chicken burger/roasted red pepper/balsamic portobello mushroom:

1. Get 1 for wholemeal bap
2. Take 1 of small chicken fillet
3. Give 1 red pepper
4. Provide 1/2 baby gem lettuce
5. Require 1 portobello mushroom
6. Provide Handful - basil
7. Make ready 2 cloves - garlic
8. Get 30 ml olive oil
9. You need 1 tbsp - balsamic vinegar
10. Get Sea salt
11. Make ready 1 tbsp of good quality houmous
12. Need Black pepper

Not only are these veggie burgers delicious, they're also. Toppings Meanwhile chop up your red pepper to be laid on a cookie sheet lined with tin foil. Add the mushroom caps and place the cookie sheet in the top/middle. Meaty and versatile, marinated portobello mushrooms make great burgers.

Chicken burger/roasted red pepper/balsamic portobello mushroom how to cook:

1. Peel the skin off the mushroom
2. Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt.
3. Brush the pepper with the olive oil
4. On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate.
5. Cool down the peppers little bit and using fingers take the skin off.
6. Cut the chicken fillet in 2 thin slices
7. Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up
8. Cover chicken fillets with it
9. Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides
10. When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq
11. Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper.

Half of a roasted bell pepper is stirred into mayonnaise for the sandwich. The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce. It's the perfect mix of flavors and textures. And the best part is that they're pretty easy to throw together, especially if you make the sauce or roast the veggies ahead. The portobellos sat in a quick balsamic marinade for thirty minutes before being grilled.

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