Portobello Mushroom Burgers with Onion Rings & Mint Pesto Aioli - My Food Bag

Ingredients

Onion Rings

· 1 brown onion

· ¼ cup flour

· ½ tsp salt

· 1 Tbsp onion ring spices

Portobello Burgers

· 250g Portobello mushrooms

· ¾ cup grated mozzarella cheese

· 1 tsp Dijon mustard

· 4 Tbsp chopped parsley

· 3 Turkish fold overs

Salad

· 1 tsp red wine vinegar

· 2 tsp olive oil

· 1 tsp Dijon mustard

· 2 tomatoes

· ½ bag rocket

To Serve

2-3 Tbsp mint pesto aioli

Description

Ready in 30 minutes : Serves 2 - 3

Method

Preheat oven to 220°C. Line 2 oven trays with baking paper. Bring a full kettle of water to the boil. Cut onion into 0.5cm rings and remove stalks from mushrooms.
Place onion into a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and set aside for 5 minutes. Combine mozzarella, first measure of mustard and parsley in a shallow bowl.
Place mushrooms on first prepared tray and season. Divide mozzarella mix over mushrooms and cook in oven for about 12 minutes, until mushrooms are cooked and cheese is melted and golden.
While mushrooms cook, combine flour, salt and onion ring spices in a shallow bowl. Drain onion and separate into rings. Heat a drizzle of oil in a large fry-pan on medium-high heat. Toss onion in flour mix and shake excess flour off, before you fry the onion rings. Cook, in batches, for about 2 minutes each side, until golden and crisp. If they start to colour up too fast, reduce heat slightly. Set aside on paper towels to keep them nice and crispy.
While onion rings cook, prepare salad. In a large bowl, whisk vinegar, oil and mustard together. Dice tomatoes 1cm and toss with dressing and rocket in large bowl. When mushrooms have 5 minutes remaining, place bread on second prepared tray and cook on rack below mushrooms for about 5 minutes, until warmed through.
Fill Turkish fold overs with mushrooms and salad, drizzle with mint pesto aioli and serve onion rings on the side, with any remaining pesto aioli.