This dish is inspired by a shared love of huge mushrooms by my mother and I. We picked up a pack of portobellos from the supermarket, without a clue as to how we would prepare them. A newly assembled BBQ (by myself no-less) at our holiday house needed a trial, so grilled portobellos and herby chicken patties tested the burners and combined to make a strange, but wonderful burger.

The mushrooms we had were not huge, and as usual they shrunk a little on cooking, meaning these ended up more as sliders and two were required per person. If you can, find some ginormous mushrooms, allowing you to make much larger chicken burger patties.

Chicken Pesto Burgers on Portobello Mushrooms
Serves 4

For those with allergies or avoidance’s, the burgers can just as easily be made without the egg and without the breadcrumbs/oats. They might just be a little more fragile on grilling. Or, of course you could use whatever burger recipe you darn well like.

300g ground chicken (mince)
2 Tbsp pesto
handful chopped herbs (I used cilantro and spring onions)
1 egg
breadcrumbs (or ground oats) as required
salt & pepper

Mix together all ingredients, adding breadcrumbs (about 1/4 cup) until mixture is manageable – not too wet. With wet hands, roll mixture into small patties – this will make 9 – 10. Grill on BBQ until no longer pink inside.

8 large or 16 medium Portobello mushrooms
2 cloves garlic

Gently wipe any dirt from mushrooms. DO NOT USE WATER. Lay them gill side up and sprinkle over chopped garlic and a little salt & pepper. Grill on BBQ until juices are released.

Top mushroom with chicken burger pattie and desired fillings (a dollop of pesto and a whole sundried tomato). Top with another mushroom and enjoy.