gluten-free vegetarian

Veggie Mushroom & Blue Cheese Burger


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Prep information

Prep time
5 minutes
Cook time
10 minutes
Recipe by
Marketing at Lo-Dough

Nutritional information (per serving)

218 kcal

A jumbo portobello mushroom filled to the brim with melted gorgonzola, garlic and onion and sat atop some pickles and salad, held together inside two pieces Lo-Dough. You get it all for just 218 calories and 4g carbs. This is veggie food at it's indulgent best. Sure, you'll get a little messy eating it - that's always the way with a great burger. What's more - it's a slimming friendly recipe. 

Veggie Mushroom & Blue Cheese Burger

Low carb lunch ideas that are meat free

You will need to cut out some rounds from your Lo-dough, but don't throw out the offcuts. Put them in a food processor, whizz them up into crumbs and then put them into a sealed box in your fridge for up to 3 days or freeze to use later as part of one of our bakery recipes (one piece of Lo-Dough is 28g - all our recipes work to this measurement unless stated otherwise). This one is as easy to make as it is tasty to eat, so get cooking.

 Check out more vegetarian recipes done the Lo-Dough way

High fibre | fat free | low-carb | gluten free | dairy free | high protein | paleo | vegetarian | sugar free 

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  • 1 piece of Lo-Dough, to be cut to shape
  • 1 large portobello mushroom
  • 35g blue cheese, cut into chunks
  • 10g of finely chopped onion
  • 1 clove of garlic
  • A teaspoon of chopped thyme
  • A pinch of chilli flakes
  • 1 slice of tomato
  • A gherkin, sliced
  • A couple of lettuce leaves
  • 10 sprays of fry light

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Using an 11cm pastry cutter, cut out two circles from your piece of Lo-Dough - your lid and your base. Keep back the offcuts for another recipe, as described above.
  2. Lightly fry your onion, garlic and thyme in a few sprays of fry light until softened and put into the middle of the upturned mushroom. Top with the cheese and sprinkle with the chilli flakes.
  3. Place the mushroom onto a tray, spray all over with the remaining fry light and bake in the oven at 180C/Gas 4 for 10-15 minutes, or until the cheese is melted and oozy.
  4. Arrange the salad items and the pickle on the Lo-dough base, then add the mushroom and the lid. Enjoy.

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