Portobello Mushroom Burger

Ingredients

• 4 pcs Portobello mushrooms, stems removed

• 3 tbsp oil

• salt and pepper

• 2 large eggs whisked

• 2 tbsp 30% cream

• 1 c panko

• oil for frying

• 4 hamburger buns

• 1 tomato thinly sliced

• 1 red onion thinly sliced

• lettuce

Mayo mix

• 1/4 c Mayo

• 1 tbsp Cajun Spice

• 1 tsp Lemon juice

Method

Preheat oven at 375F.

Mix mayo, cajun spices an lemon juice. Set aside.

Drizzle mushroom caps with olive oil and season with salt and pepper, place on a baking sheet, gill sides down and roast for for 12-15 min. Remove from oven and cool.

Mix cream and eggs and dip the cooled roasted caps in the mixture, then coat well in panko.

Preheat a large skillet over medium high heat. Add frying oil.

Carefully place the mushrooms, gills side up into the skillet, 2 pieces at a time and fry until golden brown, about 2 min.. Remove and place on a plate with paper towels.

Assembly the burgers, top with mayo, tomato, onion and lettuce and enjoy.