Fibre Recipes Starters

Portobello Mushroom Sliders

Meaty portobello mushrooms make a healthy alternative to a burger patty.

Recipe by Tej Pun, head chef at Common Room.

Prep Time and Cook Time
10 mins; 2.5 hour

(3 servings)
Portobello mushrooms (3)
Garlic, minced (2 cloves)
Thyme (2 sprigs)
Lemon juice (2 tsp)
Olive oil (2 tbsp)
Provolone cheese, shredded (50g)
Avocado (½)
Arugula (½ bunch)
Mini burger buns (3)
Balsamic onion jam (30g)
For pesto sauce
Basil (2 bunches)
Pine nuts (60g)
Extra-virgin olive oil (500ml)
Garlic (40g)
Parmesan cheese, grated (50g)
Lemon juice (10ml)
Salt and pepper to taste


  1. Prep pesto and balsamic onion jam
    In a food processor, blend all the pesto ingredients to form a paste. Set aside.
    • To make the balsamic onion jam, slow cook balsamic vinegar and onion at a ratio of 1.5:1 for two hours to achieve a saucy consistency.

  2. Marinate the portobellos
    Skin the mushrooms and remove the stems. Marinate in garlic, thyme, lemon juice and olive oil and season to taste with salt and pepper.

  3. Roast the portobellos
    In an oven, roast the mushrooms at 200˚C for five to seven minutes.

  4. Grill the buns
    Cut the buns in half and warm under the grill.
    Thinly slice the avocado and set aside.

  5. Add pesto and cheese
    Coat the back of the mushrooms with a layer of pesto and top with the provolone cheese.
    Return the mushrooms to the oven to melt the cheese.

  6. Arrangement
    Place the bun bottoms on a plate and layer with a portobello, avocado slices, balsamic onion jam, arugula and bun top.
    • Fix the sliders with a toothpick and serve.

You Might Also Like