Pescatarian Archives

Mediterranean

Taramasalata and tzatziki dip with spiced pita crisps

10 minutes

Roasted mushroom burgers with onion marmalade

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

8 extra-large open brown mushrooms
Sea salt and freshly ground black pepper
Crushed garlic
Olive oil
4 white rolls, split and lightly toasted on the cut side
Thick mayonnaise
Store-bought onion marmalade
Watercress

Method

Preheat the oven to 200°C.
Arrange the mushrooms in a single layer on a baking tray. Trim the stalks. Season and smear with garlic. Moisten well with olive oil. Roast for 15 minutes or until just cooked and still fleshy.
Spread the rolls with mayonnaise, then dab one side with onion marmalade. Sandwich with watercress and mushrooms, two per serving. If you like, dab the mushrooms with extra onion marmalade.

Cook’s notes: Use rocket instead of cress. Substitute wholewheat rolls for the white ones.

Per serving: 3072.4 kJ, 10 g protein, 42 g fat, 79 g carbs

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Ingredients

Method