Mushroom Burger
From ‘Honestly Healthy Cleanse’ by Natasha Corrett
Courses
Lunch, Main
Servings
Prep Time
2
10
minutes
Cook Time
15
minutes
Servings
Prep Time
2
10
minutes
Cook Time
15
minutes
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
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