Mega mush­room cheese­burger


The Australian Women's Weekly - - Contents -

Por­to­bello mush­rooms have a mor­eish savoury taste known as ‘umami’ (one of the five ba­sic tastes). They are the only ve­gan source of vi­ta­min D and are also a good source of B vi­ta­mins.

8 x 100g large por­to­bello mush­rooms, trimmed

½ cup (125ml) ex­tra vir­gin olive oil

1 medium (300g) egg­plant, cut into

4 slices cross­ways

200g goat’s fetta, cut into

4 slices cross­ways

400g to­ma­toes, sliced thickly

1 ta­ble­spoon bal­samic vine­gar

2 small av­o­ca­dos (400g), sliced thinly

100g baby spinach


50g baby rocket leaves

½ cup firmly packed fresh basil leaves

½ cup (50g) wal­nuts

1 clove gar­lic, crushed

2 ta­ble­spoons finely grated parme­san

½ cup (125ml) ex­tra vir­gin olive oil

2 ta­ble­spoons lemon juice

1 Pre­heat oven to 200°C (180°C fan-forced). Line three oven trays with bak­ing pa­per.

2 Place mush­rooms cup-side up, on two trays. Driz­zle with 2 ta­ble­spoons of the oil; sea­son. Place egg­plant on re­main­ing tray. Driz­zle with ¼ cup of the re­main­ing oil. Roast mush­rooms and egg­plant for 35 min­utes. 3 ROCKET AND WAL­NUT PESTO Blend or process rocket, basil, wal­nuts, gar­lic and parme­san un­til com­bined. Add oil in a thin steady stream; blend un­til smooth. Add juice; blend un­til just com­bined. If pesto is too thick, add 1 ta­ble­spoon wa­ter. Sea­son to taste.

4 Place fetta on an oven tray. Place un­der hot grill for 5 min­utes or un­til browned lightly.

5 Toss to­ma­toes in re­main­ing oil and the vine­gar in a medium bowl.

6 Place four mush­rooms, cup-side up, on plates. Top with egg­plant, tomato, av­o­cado, spinach, fetta, pesto and re­main­ing mush­rooms, cup-side down. Sea­son. Not suit­able to mi­crowave. Pesto suit­able to freeze.

Mega mush­room cheese burger Bun­less burg­ers are on trend, so we’ve used mush­rooms in place of bread. This recipe is high in healthy fats from the ex­tra vir­gin olive oil, av­o­ca­dos and wal­nuts.

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