Flat mushrooms have an intense, robust flavour and a dense, meaty texture which make them the ideal filling for these gourmet vegetarian burgers.
- 4 large flat mushrooms
- olive oil cooking spray
- 4 eggs, at room temperatur
- 1 loaf Turkish bread, cut into 4 pieces, crossways
- 40 g baby rocket
- 225 g can sliced beetroot, drained
- 4 slices canned pineapple in natural juice, drained
- 1/3 cup tomato relish
- dressed salad leaves, to serve
Preheat a barbecue plate and grill on medium-high heat. Spray both sides of mushrooms with oil. Cook on barbecue plate for 3 minutes each side or until tender.
Crack eggs onto barbecue plate. Cook for 2 minutes for soft yolks or until cooked to your liking.
Meanwhile, split Turkish bread pieces lengthways. Spray both sides with oil. Grill for 2 minutes each side or until toasted.
Place toasted bread on plate. Top with rocket, beetroot, pineapple, mushroom, egg and relish. Season with salt and pepper. Top with another piece of toasted bread. Serve with salad.