“I love the idea of using Portobello mushrooms as the buns of a burger – they are melt-in-the-mouth delicious as well.” Natasha Corrett
I love the idea of using Portobello mushrooms as the buns of a burger – they are melt-in-the-mouth delicious as well. I like to sandwich them with fresh greens plus some Broccoli pesto and Cashew cheese.
- 4 Portobello mushrooms
- a pinch of Himalayan pink salt
- Broccoli pesto
- 20g rocket
- 1 large vine tomato, sliced
- 1 spring onion, sliced
- 10g flat leaf parsley, leaves picked
- Cashew cheese
- 1 tbsp raw sesame seeds
- 1 tbsp sunflower oil almond-crusted courgette fries
Preheat the oven to 170°C/gas mark 3.
- Carefully cut the stalks off the mushrooms and massage the oil into the caps.
- Place them on a baking tray, with the gills facing uppermost, and sprinkle with salt.
- Bake for 10 minutes, then turn them over and bake for a further 5 minutes.
- To serve, put a mushroom cap on a plate, add a dollop of broccoli pesto, then some rocket and a slice of tomato along with some spring onion and parsley.
- Place another mushroom cap on the plate and spread some cashew cheese on it, then sit it on top of the vegetables to form the top half of ‘bun’.
Sprinkle with sesame seeds to make it look like a real burger.
© Natasha Corrett.
Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)
Photograph © Lisa Linder