Garlicky butter-coated mushrooms layered with spicy sun-dried tomatoes, pesto mayo and rocket is a combo you’re going to want to try ASAP 🤤
I made a big batch of pesto at the start of the week and I think I’ve finally come up with a recipe that tastes almost exactly the same (if not better!) than classic pesto… will be sharing very soon 👀
Recipe makes 2 burgers
4 portobello mushrooms
3 tsp vegan butter
1 garlic clove
2 tbsp vegan mayo
1 tbsp vegan pesto
50g sundried tomatoes
1 tsp harissa
Handful of rocket
1 tomato, sliced and seasoned
2 vegan burger rolls
Don’t wash your mushrooms and put them into a large, dry non-stick frying pan, stalk down, on a medium heat. Place a (clean) heavy pot on top and leave to sear for a couple of minutes. Once flattened slightly, carefully flip them over and sear the other side. After about 5 minutes, they should be cooked through.
While the mushrooms are cooking, mix the pesto and mayo together.
Mince the garlic clove and mix with the butter. Brush or spoon over the cooked mushrooms in the pan.
Either finely chop the sun dried tomatoes and mix, or add to a small blender and blend with the harissa to make a thick, rough paste.
Toast the buns in the pan you cooked the mushrooms until lightly golden.
Layer up the buns with the tomato paste, rocket, mushrooms, mayo and tomato. Enjoy!