UNITS
SCALE
INGREDIENTS
MUSHROOMS
- 4 large mushrooms Mushrooms, portobello, destemmed
- 1 tbsp Olive oil , extra virgin
- ½ cup Water
- To taste Salt
- To taste Black pepper, freshly ground
TOPPINGS + BUN
- 1 avocado Avocado , pitted, peeled and chopped
- 1 shallot Shallot, peeled and minced
- 1 tbsp Lime juice
- To taste Salt
- To taste Black pepper, freshly ground
- 4 buns Buns, split in half horizontally
- 1 tomato Tomatoes, preferably beefsteak, cored and sliced
METHOD
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss mushrooms with olive oil, water, salt and black pepper. On the baking sheet, arrange mushrooms, stem-side down and cover loosely with aluminum foil to allow steam to escape. Roast until mushrooms are tender, about 30 to 40 minutes.
- In a large bowl, combine avocado, shallot, lime juice, salt and black pepper. Mash thoroughly into a paste.
- In a large skillet over medium heat, toast buns.
- On bottom half of each bun, place a mushroom. Top with avocado mixture and tomato.
NOTES
- Ensure that the avocado is ripe
- Alternatively, you can butter buns before toasting them
- Add any additional toppings that you desire, such as red onion and/or lettuce
