Pesto and Goat’s Cheese Mushroom Burger with Caramelised Shallots
Serves: 2
Cost Cutting Eco Friendly Quick Make
This is the ultimate veggie burger!
Ingredients:
2 large Portobello mushrooms8 shallots, peeled and quartered
4 tbsp vegetarian pesto, plus a little extra
1 tsp olive oil
1/2 tsp sugar
85g round soft goat’s cheese
2 ciabatta rolls
method:
- Preheat the oven to 200C/400F/Gas 6. Remove the stalks from the mushrooms and chop them very finely. Finely chop one of the shallots and mix it into the pesto with the mushroom stalks. Place the whole mushrooms gill side up on an oiled baking tray, fill with the pesto mix and cook for approximately 15 minutes until softened.
- While they are cooking, place the shallots in a pan with the olive oil and sugar and cook over a low heat until softened and lightly caramelised.
- Top the mushrooms with the goat’s cheese and return to the oven alongside the ciabatta for a few minutes until the cheese is beginning to melt and the bread is warmed through.
- Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.
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