Portobello cheeseburger with Beemster 30+ Old

Main course. 4 persons. Preparation 30 min.

Ingredients 

• 3 sprigs of rosemary
• 4 sprigs of thyme
• 4 tbsp olive oil
• 4 portobello mushrooms
• 3 red onions
• 4 slices Beemster 30+ Old
• 4 vegetable rolls of spinach
• 1 tsp mustard
• 50 g butter lettuce
• 20 g mild sprouts

Kitchen Stuff

• Baking brush
• Aluminum foil

Prepare

1. Preheat the oven to 200 °C. Remove the leaves from the herbs and chop them very finely. Mix with 2 tbsp oil, freshly ground pepper and salt and to taste.
2. If necessary, wipe the portobello mushrooms clean with kitchen paper and, using a pastry brush, brush both sides with the herb oil. Wrap them in aluminum foil and cook in the oven for 15-20 minutes (depending on size) until tender. Place them face down in the oven.
3. Meanwhile, slice the onions into rings as thin as possible. Heat the remaining oil over low heat in a large skillet and sauté the onions in it until the portobello are tender.
   Fold open the foil and place a slice of cheese on each portobello.
4. For the last 5 minutes, heat the vegetable rolls with the portobello in the oven to allow the cheese to melt.
5. Cut the buns partially open, brush the inside with mustard and divide the lettuce between the buns and place a portobello in each bun. Divide the onions on top and garnish with the sprouts.

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