- 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
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