Mega mushroom cheeseburger
SERVES 4 PREP + COOK TIME 50 MINUTES
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
ROCKET AND WALNUT PESTO
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.