Pesto and goat’s cheese mushroom burgers
Serves: 2
Ingredients
- 2 large Portobello mushrooms
- 8 shallots, peeled and quartered
- 4 tbsps pesto, plus a little extra
- 1tsp olive oil
- ½ tsp sugar
- 85g round soft goats’ cheese
- 2 ciabatta rolls
Method
- Pre-heat oven 200C/Gas6. Remove stalks from mushrooms and chop them very finely. Finely chop one shallot and mix it and the chopped mushroom stalks into the pesto. Place the whole mushrooms gill side up on an oiled baking tray, fill with the pesto mix and cook for approx15 mins until softened.
- Meanwhile, place the shallots in a pan with the olive oil and sugar, cook over a low heat until softened and lightly caramelised.
- Top the mushrooms with the goat’s cheese and return to the oven with the ciabatta for a few mins 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.
