This succulent roasted mushroom burger with pesto is so full of flavour and umami; to me, it’s as delicious as a good beef burger. With a thick layer of melted mozzarella, it will make any meat lover feel utterly satisfied.

* Cooks notes ~ This recipe could not be simpler,and you need little else other than the pesto which already has all the flavour components. The Greek Pesto worked brilliantly with this recipe, but basil pesto would be just as delicious.

I love to butter the burger buns and then toast them on a griddle pan. It gives them a wonderful toasty taste and crunchy texture. If you are fond of heat, you could either add a sprinkle of dried chilli before roasting the mushrooms or a splash of your favourite hot sauce afterwards.

A few other Mushroom recipes you might enjoy:

Pickled mushrooms with herbs and lemon

Ottolenghi’s mushroom steaks with butter bean mash

Creamy miso mushrooms on toast with eggs

Black mushrooms stuffed with goat’s cheese butter & dill

Mushroom & barley ‘risotto’

Prep Time:5

Cook Time:20

Ingredients

4 large brown mushrooms wiped clean
olive oil for brushing
4 Tbsp Pesto Princess Greek or Basil pesto mixed with 2Tbs olive oil
4 burger buns buttered and toasted
4 thick slices of mozzarella cheese
Rocket and sliced red onion or any other accompaniment you desire

Instructions

Preheat the oven to 180C/350F.
Brush the smooth undersides of the mushrooms with olive oil, then place them on a baking tray, gills up.
Mix the Pesto with the olive oil, divide it among the mushrooms (about 1 tablespoon per mushroom), and spread it into the cavity.
Bake for 15 minutes, then remove and top each mushroom with cheese.
Return them to the oven and bake for 5 more minutes, until the cheese has melted.
While the mushrooms are roasting, brush the burger buns with butter and toast on a griddle pan until golden brown
Assemble the burger with fresh rocket leaves, slices of red onion or any other garnish of your choice