8 mins

Mushroom and Cheese Burger Topping
Ingredients for Mushroom and Cheese Burger Topping



Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Mushroom and Cheese Burger Topping
- Make the burgers, remove from the pan and place them on a plate in a warm oven. While the burgers are cooking, wash and thinly slice the mushrooms. When the burgers have been removed from the pan, add the mushrooms to the pan that the burgers were cooked in. Fry for 1 minute then stir in the horseradish sauce plus salt and freshly-ground pepper to taste. Spoon some of this sauce over each burger then sprinkle with grated cheese. Place under a preheated moderate grill (broiler) until the cheese has melted.

When putting the burgers in the oven to keep warm, place some soft kitchen paper under them to help absorb the fat.
What To Eat Tonight

Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.

Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
Other Vegetables Recipes

A delicious combination of succulent asparagus and mild, chalky goat's cheese coated in warm butter makes this a delightful recipe

Once you've tasted it, French Style Peas will become a regular in your culinary repertoire! You will be forever grateful to the French for sharing!

Horseradish Mash is a new twist on an old classic, and there's nothing like the old classics to get the mouth watering. Particularly good with beef.