I know, I know we come across some crazy recipes with this clean eating lark but really a burger made from a mushroom, for real??? You have to try it to believe it because it really is tasty and ‘meaty’!! The Cashew Cheese really makes this dish. Serve up with some courgette fries and a salad.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 4 Portobello mushrooms note 2 per person
- pinch of Himalayan pink salt
- in broccoli pesto - or any other organic pesto you have need to addseparate post
- 20 g rocket
- 1 large vine tomato
- 1 spring onion sliced
- 10 g flat leaf parsley
- cashew cheese see separate post
- 1 tbsp raw sesame seeds
- 1 tbsp sunflower oil
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 170oC
- Cut the stalks off the mushrooms and massage oil into the caps
- Place on a baking tray, sprinkle with salt and bake for 10 mins then turn and bake for further 5 mins
- To serve, put a mushroom cap on a plate, add a dollop of pesto, some rocket, a slice of tomato, some spring onion and parsley
- Spread some cashew cheese on the other mushroom cap and sit it on top of the first one
- Sprinkle with sesame seeds
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