Mini Mushroom Burgers

By author photo Jenny Craig Team

meal-ideas

   

 

Mushrooms are a great source of vitamin D. Harness its amazing benefits in a delicious way.

 

INGREDIENTS

500g button mushrooms, stalk removed
Drizzle balsamic vinegar
½ cup iceberg lettuce
5 cherry tomatoes, sliced
½ spring onion, sliced
40g reduced-fat cheese, cut into small squares

METHOD

1. Heat a non-stick frypan on medium heat and cook the mushrooms for 4 minutes on each side until lightly browned. Remove the mushrooms from the pan and drizzle with a small amount of balsamic vinegar.

2. Assemble the mushroom burgers by sandwiching the lettuce, tomato, spring onion and cheese between 2 mushroom ‘buns’. Serve warm.

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