Mushroom Burger

Serves: to make 4 burgers

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Ready In: 18 mins

Ingredients

4 - burger buns

4 - large cap mushrooms (portobello mushrooms)

  - salt and pepper

1 tablespoon - olive oil

1 tablespoon - pesto sauce

1 tablespoon - mayonnaise

2 tablespoons - coarse-grain mustard

12 oz - roasted red peppers

Directions

1. First, split the burger buns, toast them and lightly butter the cut sides. Preheat a grill (broiler) to medium-high. Remove the mushroom stalks and clean the mushroom caps then sprinkle them evenly with salt and freshly ground black pepper. Cook the mushrooms, smooth side down, for 4-5 minutes, then turn them over, brush the tops (the smooth side) with with olive oil and cook for a further 3-4 minutes (or until tender).
2. Meanwhile, in a small bowl, combine the pesto sauce, mayonnaise and mustard with ¼ teaspoon of freshly-ground black pepper and ¼ teaspoon of salt. Place the cooked mushrooms, smooth side down, on the bottom half of each bun. Drain the roasted red peppers and share evenly between the buns, on top of the mushrooms. Divide the rocket leaves evenly on top of the peppers and spread the pesto-mayonnaise-mustard mixture evenly over the top. Cover with the top halves of the buns and serve with a glass of chilled rosé wine.