Goats cheese,portobello mushroom, pesto and aubergine burger sandwiches

Sorry for the longest title in the world… But there’s just too much tasty stuff in these babies.

The sun’s been shining and the BBQ’s have been out in full force here, so for me this means portobello mushrooms *Cheers*

I know so many people who hate mushrooms with a passion! They truly believe they are slimy creatures who have crawled straight out of hell… Well they probably dont believe this, but the way they talk about them makes it sound like they do. I am on a mission to defend the mushrooms, because they are toooo yummy!

While we are on the topic of mushrooms, my friend just got back from traveling in Thailand, where she met the “Happy pizza”; a pizza topped with magic mushrooms, tripin’ell. So for the naive people like me who love the title “happy pizza” and would therefore have to get one without even thinking the mushrooms may be magic, think twice.



For the burger:

  • Portobello or large flat cup mushrooms
  • Sliced aubergine
  • 2 red onions sliced and caramelised
  • A soft goats cheese with rind

For the pesto:

  • Handfull of basil chopped
  • 20g parmesan cheese
  • 60g low fat cream cheese
  • 20g pine nuts
  • 1 clove of garlic

1) Set the ovan to 200 degrees and place your aubergine on a baking tray with some olive oil. Bake these for 15 mins.

2) Prepare your pesto! This is a low fat pesto because the body of it is made with cream cheese instead of oil, but you can use olive oil and more parmesan if you wish! Bash the basil, parmesan, pine nuts and garlic together in a bowl with a rolling pin, then add the cream cheese to make a paste. You can add some water or oil to loosen the paste if needed.

3) Now to caramelize the onions. To do this simply heat up oil with 1 tbs of sugar in a pan and add the onions until softened and browned.

4) Spread your pesto on the mushrooms and place some sliced goats cheese on top, then layer on some onion and finally a slice of aubergine before stabbing a toothpick through to keep the tower as one! How very un-vegetarian.

5) Pop the towers in the ovan for 15-18 minutes, or until the mushrooms soften. Then serve! If you’re feeling beastly you can sandwich them between a soft fresh bun, alternatively serve with salad or roasted veg.

Topple topple

How about serving them with those perfect sweet potato wedges I taught you to make, that’s what I did and it was amazing!

If you are one of those mushroom haters, or want something with more kick, you could try my Veggie Bean burgers!


2 thoughts on “Goats cheese,portobello mushroom, pesto and aubergine burger sandwiches

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