Читать книгу BOSH! - Henry Firth - Страница 23

The herbs are absolutely delicious in this dish and perfectly complement the earthy, rustic flavour of the portobello mushrooms. You could make these with pitta bread if you want a healthier option, then fill the bread with as many veggies as you see fit.

SERVES 4.

 8 portobello mushrooms (about 325g).

 4 garlic cloves.

 6 sprigs fresh thyme.

 3 sprigs fresh rosemary.

 4 tsp olive oil.

 4 tsp balsamic glaze.

 4 good-quality burger buns.

 1 beef tomato.

 1 baby gem lettuce.

 ½ small red onion.

 4 tbsp ketchup.

 4 tbsp vegan mayonnaise.

 salt and black pepper.

 Preheat oven to 200°C or heat the BBQ. Cut 8 squares of foil big enough to wrap your mushrooms. Baking sheet.

Lay the mushrooms out on a clean surface with the stalks pointing up. Peel and mince the garlic and spread it evenly over the mushrooms. Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and sprinkle evenly over the mushrooms.

Drizzle each mushroom with olive oil and balsamic glaze and lightly season with salt and pepper. Wrap each mushroom in a square of foil and place them on the baking sheet or on the hot BBQ. Put the tray in the oven, if using, and cook for 20 minutes.

Meanwhile, slice the burger buns in half. Slice the tomato, separate the lettuce leaves and peel and thinly slice the onion. Drizzle some ketchup over the base of each bun and vegan mayo over the tops.

Take the mushrooms out of the oven or off the BBQ. Carefully remove the foil (watch out for steam) and place 2 mushrooms on each bun base. Add the tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy.