Treat your vegetarian guests to a delicious Gastro pub-style mushroom burger packed with sweet beetroot and feta .
- 4 large portobello mushrooms
- 25g garlic butter
- Few thyme leaves
- 4 ciabatta bread buns
- Olive oil
- 125g ready-cooked beetroot, diced
- 100g crumbled feta cheese
Cook the portobello mushrooms, gill-side down, on the barbecue for 5 mins, then turn over and dot with the garlic butter and a few thyme leaves.
Cook for a further 5-10 mins.
Brush the cut side of four ciabatta bread buns with olive oil and put on the barbecue until lightly toasted.
Serve in the buns with ready-cooked beetroot and crumbled feta.
Melt a little more garlic butter and drizzle over.