ROASTED MUSHROOM BURGER
ROASTED MUSHROOM BURGER
Makes 2
Prep time: 10 mins
Cooking time: 10 mins
INGREDIENTS
4 huge Portobello mushrooms
Olive oil spray
Oakleaf lettuce
2 x Yumi’s Roast Veggie Burgers, prepared according to packet instructions
Vine tomato
Shredded carrot
Red onion slices
Baby cucumber slices
Thinly shaved beetroot
Sea salt and freshly cracked black pepper
Vegan mustard, to serve
Hot chips, to serve
METHOD
Preheat a fan-forced oven to 200ºC. Line a large baking tray with baking paper.
Cut stems from mushrooms and arrange onto tray, cut-side down. Spray with olive oil spray, season then roast for 10-15 mins or until softened. Carefully transfer cooked mushrooms to paper towel to cool and absorb any excess liquid.
When the mushrooms are cooled, place two, cut-side up, onto two plates. Build the burger by layering lettuce, burger, tomato, carrot, cucumber, red onion and beetroot. Top with remaining mushrooms and serve with hot chips and mustard.
