Baked mushroom and mozzarella burgers

Baked mushroom and mozzarella burgers

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  • 2
  • Easy
  • Carb Conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Merlot 2006 (La Motte)
  • Buy Ingredients Here


  • 4 mushroom steaks
  • olive oil, for brushing
  • sea salt flakes and freshly ground
  • black pepper
  • 1 clove garlic, crushed
  • 100 g thinly sliced mozzarella
  • a few sprigs of fresh oregano
  • ciabatta, sliced, for serving
  • finely grated Parmesan, for sprinkling

Cooking Instructions

Preheat the oven to 190°C.
Brush the mushroom steaks or quickly rinse and dry well. Trim the stalks. Brush with olive oil. Season and smear with garlic.
Sandwich with sliced mozzarella and oregano. Place on a square of greaseproof paper on a baking tray.
Bake for 15 minutes or until just cooked and still meaty.
At the same time, bake the sliced ciabatta, until crisp and golden.
Serve the mozzarella mushrooms on the toasted bread.
Spoon over the pan juices, sprinkle with Parmesan and add a twist or two of black pepper.
Serve immediately while the mozzarella is hot and oozing – it will toughen on cooling.
Per serving: 1159kJ, 18.4g protein, 18.2g fat, 8.8g carbs

TASTE’s take:
When you run out of options for weekday dinners, try this easy, wholesome idea. Replace the bread with a fresh garden salad if you're counting carbs.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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