Field Mushroom Burger

Cook Time 30 minutes

Serves 2

Ingredients

1 tbsp olive oil

1 tsp Worcestershire sauce

1 tsp Dijon mustard

Salt and pepper

2 slices cheddar cheese (or any cheese of your liking)

Hummus, to spread

2 baby cos lettuce leaves

1 large ripe tomato, sliced

1 raw beetroot, julienned or grated

½ red onion, finely sliced

½ avocado, sliced

4 slices of dill pickles

To Serve

Sesame seeds, to garnish

Method

Preheat the oven to 200°C.

Mix the olive oil, Worcestershire sauce, Dijon, salt and pepper. Brush generously over both sides of the mushrooms. Place gill-side up on a baking tray and roast for 10 minutes. Turn over and roast for another 5–8 minutes, until tender but still holding their shape. Drain away any liquid. 

Turn the mushrooms gill-side up again, divide the cheese between them, and return to the oven for 2–3 minutes, or until the cheese has melted.

Spread hummus on the underside of one mushroom. Layer with lettuce, tomato, beetroot, onion, avocado and pickles.

Top with the second mushroom, gill-side facing inwards like a bun, and sprinkle with sesame seeds.