Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken burger/roasted red pepper/balsamic portobello mushroom. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken burger/roasted red pepper/balsamic portobello mushroom is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Chicken burger/roasted red pepper/balsamic portobello mushroom is something which I have loved my whole life. They are fine and they look wonderful.

Brush the pepper with the olive oil On the preheated Bbq place the pepper skin up and mushroom skin down. Chicken burger/roasted red pepper/balsamic portobello mushroom. Grilled Portobello mushroom caps, prepared in a garlic and balsamic vinegar marinade, give these veggie burgers their meaty flavor and excellent texture. It's the steak of veggie burgers!

To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken burger/roasted red pepper/balsamic portobello mushroom using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chicken burger/roasted red pepper/balsamic portobello mushroom:

1. Take 1 wholemeal bap
2. Get 1 small chicken fillet
3. Get 1 red pepper
4. Take 1/2 baby gem lettuce
5. Get 1 portobello mushroom
6. Get Handful basil
7. Make ready 2 cloves garlic
8. Get 30 ml olive oil
9. Take 1 tbsp balsamic vinegar
10. Get Sea salt
11. Take 1 tbsp good quality houmous
12. Make ready Black pepper

Brush the mushrooms with balsamic and olive oil. Sprinkle with oregano, garlic, salt, and pepper. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.

Steps to make Chicken burger/roasted red pepper/balsamic portobello mushroom:

1. Peel the skin off the mushroom
2. Mix 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and brush the mushroom with it. Season with sea salt.
3. Brush the pepper with the olive oil
4. On the preheated Bbq place the pepper skin up and mushroom skin down. Cook it using indirect method on medium heat for about 15 min. The skin on the pepper should start to seperate.
5. Cool down the peppers little bit and using fingers take the skin off.
6. Cut the chicken fillet in 2 thin slices
7. Chop up basil and garlic fine. Add 1 tbsp of olive oil and a pinch of sea salt. Mix it up
8. Cover chicken fillets with it
9. Cook the chicken fillet directly on BBQ on medium/ high temparature. Cook it for about 5 - 6 minutes from both sides
10. When chicken is almost ready toast the bap and heat up mushroom and peppers. Cut the core ot of the lettuce and place directly on the Bbq
11. Spread the bottom of the bap with houmous. Place chargrilled lettuce on it. Make next layers of the chicken fillet, mushroom and pepper.

Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop. Then sprinkle on a little more goat cheese, top with spinach, close the sandwich and eat! Or if using the mushrooms rub them with about a tablespoon of olive oil and then sprinkle with salt and pepper. Add bell pepper and mushrooms; toss gently to coat.

So that’s going to wrap it up with this special food chicken burger/roasted red pepper/balsamic portobello mushroom recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!