- 4 Portobello mushrooms
- 2tbsp olive oil
- 2 x 150g balls mozzarella
- 4tbsp caramelised onion marmalade (we like English Provender Company)
- 2tsp cider vinegar
- 4 wholemeal burger buns, to serve
Brush the mushrooms with the oil and season. Cook on the barbecue for about 10 minutes, turning once, until they’re dark brown and look juicy. Towards the end of the cooking time, place half a ball of mozzarella on each and let it melt slightly.
Heat the marmalade in a pan with the vinegar and 1 teaspoon of water, until bubbling slightly. Serve the mushrooms in buns with a spoonful of marmalade on top.