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Mushroom burgers

Name: Mushroom burgers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 2 red onions, sliced; 1/2 cup semi-dried tomatoes, cut into strips; 1/4 cup torn basil leaves; 4 large flat mushrooms; 8 slices prosciutto, rind removed; 200g Taleggio cheese*, thinly sliced; 4 round crusty bread rolls (preferably wood-fired), halved; 2 tablespoons pesto; 1 cup baby rocket leaves

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Flat mushrooms have an intense, robust flavour and a dense, meaty texture. They pair well with prosciutto and cheese in these gourmet burgers.

1/4 cup (60ml) olive oil
2 red onions, sliced
1/2 cup semi-dried tomatoes, cut into strips
1/4 cup torn basil leaves
4 large flat mushrooms
8 slices prosciutto, rind removed
200g Taleggio cheese*, thinly sliced
4 round crusty bread rolls (preferably wood-fired), halved
2 tablespoons pesto
1 cup baby rocket leaves

Method

1.

Preheat the oven to 160°C.
2.

Heat oil in a saucepan, add onions and cook over low heat for 10-15 minutes or until onions are soft and caramelised. Stir in the semi-dried tomatoes and basil.
3.

Place mushrooms on a lightly greased baking tray and top with onion mixture. Scrunch up prosciutto and place a piece on each mushroom, followed by a slice of cheese. Bake for 15 minutes.
4.

Meanwhile, spread base of rolls with pesto, divide rocket between each and top with the cheesy mushrooms. Serve with oven fries and a green salad, if desired.