Mushroom burger with grilled peppers and blue cheese

50min 4 servings
  • 5 sprigs of Rosemary
  • 1 clove of garlic
  • 4 tbsp. olive oil
  • 4 Portobello mushrooms


  • 200 g Pioppini or button mushrooms
  • 1 dl vinegar
  • 1 dl water
  • 1 dl sugar


  • 2 red peppers
  • 4 slices of Castello Burger Blue


  • 4 burger buns (or ciabatta buns)
  • 2 dl mayonnaise
  • 100 g corn salad


Mushroom burger with grilled peppers and blue cheese



Chop one of the rosemary sprigs with garlic and add to a small glass jar. Add olive oil and stir - or shake if the glass has a lid on. Tie a string around the remaining 4 sprigs of rosemary so they can be used as a brush. Prepare the mushrooms by removing any dirt and the stems.


Add vinegar, water and sugar to a pan, bring to a boil and turn off the heat. Add the Pioppini or button mushrooms and leave them in the warm vinegar for at least 30 minutes.


Put the red peppers on a burning hot grill and grill on each side until the skin blisters and the peppers soften. Place the peppers in a bowl and cover with cling film. After 10 minutes peel the skin off and remove the stem and seeds. Cut them into 8 evenly sized strips.


Grill the Portobello mushrooms for 3-4 minutes with the gills facing down. Brush the top of the mushrooms with the rosemary and garlic oil, turn the mushrooms and brush the gills with oil. Add a slice of CastelloÒ Burger Blue on each Portobello mushroom and grill for 6-8 minutes until the mushrooms are soft. Toast the burger buns on the grill, remove from the grill and cut them in half.


Spread a nice layer of mayonnaise on each side of the buns. Add corn salad, a grilled Portobello mushroom with CastelloÒ Burger Blue, red pepper strips and pickled mushrooms. Finish with the top bun.

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