TV chef Simon Rimmer's vegetarian burgers are great all year round, but are especially good on the barbecue.
Ingredients
- 8 large field mushrooms
- 4 tbsp olive oil
- 2 small red onions, finely chopped
- 2 large garlic cloves, crushed
- 1 tsp ground cumin
- Good pinch ground coriander
- 180g baby spinach
- 2 red chillies, deseeded and finely chopped
- Grated zest of 1 lemon
- 120g feta, crumbled
- 6 flatbreads and Greek yogurt, to serve
Method
- 1. Light/preheat the barbecue. Brush the field mushrooms all over with 3 tbsp of the olive oil, then season.
- 2. Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5 minutes until softened. Add the spices and cook for 2 minutes more, then transfer the spiced onion to a bowl.
- 3. Put the spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze dry, then roughly chop.
- 4. Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
- 5. Barbecue the mushrooms for 5 minutes, flat-side up, place to one side, turn over and divide the filling between them. Place back on a medium-hot part of the barbecue for a further 10 minutes until cooked through and the filling is hot.
- 6. Toast the flatbreads on the barbecue for a minute, then use to wrap the mushrooms, and top with a dollop of yogurt, and serve.
Nutritional info
Per serving (based on 6): 373kcals, 15.9g fat (5.8g saturated), 14.7g protein, 46.2g carbs, 5.7g sugar, 1.7g salt
Wine Recommendation
Pick a light, cherryish red here, ideally a French Pinot Noir.