Portobello burger

Name: Portobello burger
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Portobello mushrooms (about 110 g each); 2 Rump steaks (approx. 200 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red onions; 75 g Rocket; 4 TABLESPOONS Cottage cheese; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Portobello mushrooms (about 110 g each)
2 Rump steaks (approx. 200 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red onions
75 g Rocket
4 TABLESPOONS Cottage cheese
7-10 Tbsp wooden skewers

Directions

1
Clean and trim the mushrooms. Cut the stems flat, if necessary. Cut off about 1/4 of the mushroom lid horizontally. Dab meat dry. Heat the oil in a pan, fry the steaks on each side for approx. 3 minutes, remove and leave to rest for approx. 2 minutes.
2
Season with salt and pepper. Peel onions and cut them into fine rings.
3
Fry the mushroom heads and mushroom slices in hot frying fat for about 2 minutes, turning, and season with salt and pepper. Sort the salad, wash and shake dry. Cut meat into slices. Place the mushroom heads on a board with the slices facing upwards.
4
Spread the cottage cheese on top. Place salad, meat and onions on top and cover with the remaining mushroom slices. Stick them firmly with wooden skewers and sprinkle with pepper.