Cheesy Portobello Burgers

Makes 4


  • 8 medium (or 4 large) portobello mushrooms, stalks removed and brushed
  • 1 x jar roasted red peppers
  • 4 artichoke hearts (from a jar)
  • 4 tbsp pesto
  • 8 mozzarella slices
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • To serve
    • 4 baps
    • Rocket leaves


  1. Preheat the BBQ to a medium heat.
  2. Brush oil over the mushrooms and season with salt and pepper. Cook the mushroom first with the open side down for a few minutes.
  3. Flip over and spoon in the roasted peppers, artichokes, pesto and place the mozzarella on top.  Season lightly with additional salt and pepper to taste.
  4. Brush the BBQ rungs with oil and place the mushrooms on top.  Close the lid on the BBQ and leave to cook for about 10-12 minutes.
  5. Toast the baps on the BBQ.  Serve two (or 1 large) portobello mushrooms on each bap with rocket to garnish.  Drizzle with a little pesto.