With the days becoming longer and spring finally showing it’s sunny face, I think it’s the perfect time for a recipe post! And guess what? It’s a BURGER!
I give you the ultimate vegetarian burger and it couldn’t be simpler! Considering I haven’t done a burger post since my recipe for Chorizo Burger, this one is extra special too. I have a lot of friends who are vegetarians so this is the perfect alternative to the meaty burgers that seems to be everywhere these days. It’s also great if you just don’t fancy meat and want to be relatively healthy.
To make these Mozzarella Mushroom Burgers, you will need –
- 4 Large Portobello Mushrooms
- 4 Slices Mozzarella Cheese
- 4 Tomato Slices
- 2 Handfuls of Baby Rocket Leaves
- 4 Focaccia Pieces (split)
- 4 Teaspoons Green Pesto
- 4 Tablespoons Olive Oil
- 4 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves (finely chopped)
- Salt and Pepper (to taste)
These portion sizes should make four of these amazing burgers. Increase or decrease them based on how many burgers you are making.
Start by switching on the oven and preheating it to 160’C (Gas Mark 3). In a bowl whisk together the red wine vinegar, olive oil and the finely chopped garlic cloves.
Once whisked set aside and wash the mushrooms under cold running water. Place your washed mushrooms gill side up on a baking tray and generously drizzle with the vinaigrette. Don’t forget to season with salt and pepper to taste.
Place your marinated mushrooms in the preheated oven and cook for 8-10 minutes until the mushrooms are tender. While the mushrooms are cooking, cut your ball of mozzarella cheese into 4 slices roughly the same size as the mushroom and season with a bit of pepper for that extra kick.
Once cooked, take the mushrooms out of the oven and place the mozzarella slices on top and cook for a further 3-5 minutes until the cheese melts over the mushroom and it’s bubbling hot. Doesn’t that look amazing? The smell of the garlic marinated mushrooms and the bubbling cheese is a combination that’s hard to resist.
While the mozzarella is bubbling away, split open your focaccia and warm it up on the oven of 5 minutes or so. You can use any bun/burger/bread as you wish. I use a sea salt and rosemary focaccia from Waitrose for my burgers here. It’s the perfect size and adds some wonderful depths of flavour to this burger.
Once the focaccia (or your base of choice) is warmed up, all you need to do is assemble! Lightly spread some green pesto on your focaccia. I use the Pesto Alla Genovese from the Tesco Finest range here. It’s made with fresh Ligurian basil and extra virgin olive oil along with some Parmigiano Reggiano and Pecorino Romano cheese and tastes bloody brilliant.
Add the mushroom and top with a slice of tomato and some baby rocket leaves. And it’s ready! Serve your mozzarella mushroom burger while it’s hot. Dig in!
Easy, delicious and healthy. Let me know if you decide to try out the Mozzarella Mushroom Burger.
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