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M&S Health & Nutrition

Grilled Portobello mushroom burger with ricotta and rocket slaw

Grilled Portobello mushroom  burger with ricotta and rocket slaw

Serves 4


- 4 whole Large Portobello mushrooms
- 2 whole Garlic cloves
- 6g Fresh thyme leaves
- 1tbsp Balsamic vinegar
- 1tbsp Olive oil
- 20g Pesto sauce (Jar or fresh)
- 80g Ricotta cheese
- 75g Rocket leaves
- 10g Balsamic vinegar
- 40g Mayonnaise low fat
- 2 whole Spring onions cut into strips
- 1 whole Carrots cut into strips
- 1 tbsp Honey
- 4 whole Traditional sesame toasted burger buns


  1. Clean and peel the Portobello mushrooms and using a small knife cut slits into the mushrooms, cut the garlic cloves into thin slices and push into the slits in the mushrooms. Place into a dish sprinkle with the thyme pour over the balsamic vinegar and oil and marinate for 1 hour
  2. Mix the ricotta with the pesto
  3. Mix the rocket leaves, spring onions, carrots strops with the honey, mayonnaise and remaining balsamic vinegar
  4. Heat a grill pan or griddle and while smoking add the mushrooms and grill for 3-4 minutes on each side until cooked and slightly charred all over. Remove and toast the sesame buns. Spread the buns with herbed ricotta and add a grilled mushroom, top with a spoonful of rocket slaw, then replace with the burger top bun serve with bowl of mixed salad
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