Ingredients
- Portobello mushroom 750g
- Vegetable oil 50ml
- Blue stilton slices 250g
- Iceberg lettuce 1.4
- Plum tomato 100g
- Sliced pickled gherkins 50g
- Mini brioche burger rolls 10
Method
- Preheat the oven to 180 degrees
- Wash and place the mushrooms on an oven proof tray, then drizzle with oil and roast until tender.
- Grate the stilton and place on top of the warm mushroom to melt.
- Slice the salad, then layer the burger starting with the base of the bun, then the lettuce, tomato, gherkin, then top with the mushroom.
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