Are you a mushroom lover? I AM and you absolutely should be! Mushrooms are my favourite addition to any meal - because they are SO versatile Mushrooms can be super good for your health - they're absolutely packed full of nutritious vitamins and minerals so REALLY pack a punch! For this summer burger recipe, I used a big Portobella mushroom in place of the meat. This mushroom is large in shape, but once cooked is has a similar texture to meat, which is why it is such a great option for vegetarians and vegans!

My favourite ways to cook them are;
Panfried: These are best cooked with some Moroccan spice! Add bread, eggs and some tomatoes are you've got yourself an incredible brekky! 
Roasted: Mushrooms are fantastic in the oven, they can soak up all the juices of the other veggies and the flavour is incredible! I always season my veggies with salt, pepper, dried oregano, lemon & a pinch of garlic! 
Barbecued: Whenever we have a bbq, mum brings out the Portabella/flat mushrooms! We add parsley, olive oil, salt, pepper, chilli and garlic to the mushrooms and wrap tightly with al foil. Let them cook on the bbq for 15 minutes and they taste INCREDIBLE! 

Serves: 1
Cook time: 10-15 minutes
Ingredients:
1 Large Portobella or Flat Mushroom
1 Ciabatta roll (or burger bun of your choice!)
½ brown onion, sliced thinly
2 lettuce leaves, chopped roughly
2 tomato slices, sliced thinly
¼ teaspoon of chilli flakes
½ teaspoon of chopped parsley
2 tablespoons of olive oil
Sprinkle of Salt & pepper
1 Tablespoon of whole egg mayonnaise
1 Tablespoon of Basil Pesto
60g Haloumi, sliced thinly
 

Directions:
Cut the stem of the mushroom and brush any excess soil with a damp cloth.
Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.
Using a basting brush, brush olive oil mixture all over the mushroom, make sure it’s all covered!
On a small nonstick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it
with a lid to steam.
Whilst this is cooking, on another small nonstick pan, splash a small amount of olive oil and heat on high. Add
onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking!)
Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
Toast the bread under the grill for 2-3 minutes until lightly toasted.
In a small bowl, add pesto and mayonnaise into a bowl and mix.
It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge.
Add mushroom, onions, haloumi, tomato and lettuce leaves.
Eat as soon as its ready!

Hope you LOVE this recipe! If you do recreate, I'd love for you to come and show me over on Instagram! Hashtag #leahitsines for a chance to be featured on my pages! Love, Leah xx