- 4 large portobello mushrooms
- 8 tsp of extra virgin olive oil
- 4 clove(s) of garlic, crushed
- 4 tbsp of chopped parsley
- 4 wholegrain rolls
- 4 tsp of mustard
- 4 vine-ripened tomatoes, sliced
- 4 handfuls of watercress or rocket
Place the Portobello mushrooms on a bake tray and bake in the preheated oven for 10 minutes. Combine the oil, garlic and parsley and drizzle this over the mushrooms. Return to the oven for a further 10-15 minutes, until the mushrooms are softened.
Split the wholegrain rolls and spread them lightly with mustard. Cover the base of each roll with sliced tomatoes, then top with a cooked mushroom and some salad leaves. Cover with the remaining half of each roll and serve the burgers immediately.
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