In the mood for a lighter Sunday lunch? Try this mouthwatering mushroom burger for size!
TOTAL TIME 50 min / SERVES 4
- 8x 100 g large Portobello mushrooms, trimmed
- ½cup olive oil
- 1 eggplant cut into 4 slices crossways
- 400 tomatoes, thickly sliced
- 1 tbsp balsamic vinegar
- 2 avocados, thinly sliced
- 100 g baby spinach
Rocket & walnut pesto
- 50 g baby rocket leaves
- ½ cup fresh basil leaves
- 50 g walnuts
- 1 garlic clove, crushed
- 1 ½ tbsp nutritional yeast flakes
- ½ cup olive oil
- 2 tbsp lemon juice
Preheat your oven to 200°C. Line three oven trays with baking paper.
Place mushrooms cup-side up, on two trays. Drizzle with 2 tbsp of the oil; season. Place eggplant on the remaining tray. Drizzle with ¼ cup of the remaining oil. Roast vegetables for 20 minutes. Toss tomatoes in the remaining oil and the vinegar in a medium bowl; place on a tray around mushrooms. Roast vegetables for a further 15 minutes or until tender.
Meanwhile, make rocket and walnut pesto. Blend or process rocket, basil, walnuts, garlic and yeast flakes until combined. Add oil in a thin steady stream, blending until smooth. Add juice; blend until just combined. If the pesto is too thick, add 1 tbsp of water. Season to taste.
Place four mushrooms, cup-side up, on plates. Top with eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season.
Food Tip: Store any leftover pesto covered by a thin film of olive oil in the fridge for up to one week. Use in sandwiches or swirled through vegetable soups.
Featured Image: Getty