Gluten-Free Recipes



  • 1/2 loaf ABG white bread, dried and ground to bread crumb consistency
  • 2 cups (350g) fresh white fish, deboned, chopped
  • 1 egg, beaten
  • 1 cup (135g) mashed potato
  • 2 celery stalks, finely chopped
  • 2 tbs capers
  • 8 portabello mushrooms
  • 8 sprigs italian parsley
  • 1 cup (250g) grape tomatoes, thinly sliced
  • 1/2 cup (113g) black olives, pitted, thinly sliced
  • 4 tbs tartare sauce
  • pinch salt
  • pinch pepper


  • 1 Preheat oven to 375 degrees. Grease baking tray.
  • 2 Remove the stems form the caps of each mushroom. Chop stems finely.
  • 3 Lay breadcrumbs on a flat plate.
  • 4 In a large bowl combine chopped mushroom stems, fish, egg, potato, celery and capers. Roll into patties the same size as the mushroom caps.
  • 5 Dredge the burger in breadcrumbs and lay on baking tray. Cook fish burgers for 15 minutes or until golden brown.
  • 6 Turn four of the mushroom cups upside down so the base of the mushroom is showing. Lay parsley sprigs over the mushroom base, then place the fish burger followed by 1 tbs tartare and finish with sliced tomatoes and olives.
  • 7 Place a second mushroom cap on top of ingredients with the mushroom cap side up. Secure with a toothpick.
  • 8 Serve
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