There is an assumption that if you are vegetarian that you substitute meat products for Quorn, otherwise what else could you possibly eat?

Well my answer to that is vegetarians actually enjoy a spectacular array of food due to the diverse range of vegetables available to us. This range is responsible for some of the most amazing colours, smells, flavours, textures and nutritious content!

So with this in mind, I created this little burger recipe which is really simple and a firm favourite in our household.

Ingredients (Serves 4)

4 portobello/large field mushrooms

1 large ball of mozzarella

1 long ciabatta

4 vine-ripened tomatoes

1 red onion

100g asparagus

1 garlic clove

1 tsp dried oregano/basil

4 tbsp olive oil

3 tbsp red wine

4 sprigs of rosemary (around 4-5″ long)

Seasoning to taste

Instructions

Pre-heat the oven to 180 degrees (160 fan oven)

Heat 1 tbsp of olive oil in a frying pan and fry the mushrooms on the curved side for 4 mins then place on a baking tray face up

Put a further 1 tbsp of olive oil into the pan, add the diced red onion and garlic and fry until golden brown

Add the dried herbs and fry for 1 further minute

Dice the tomatoes and add to the pan with the red wine, simmer on a low heat for 10 minutes stirring occasionally

Cut the ciabatta loaf into 4 equal sections and then again horizontally

Place onto a baking tray – insert the rosemary sprigs into the horizontal slit of the ciabatta, drizzle with 2 tbsp of olive oil and sprinkle with rock salt

On a section of tinfoil put the asparagus with 1 tsp of water then fold up into a parcel containing an air pocket

Put the asparagus and ciabatta into the oven for 8 minutes

Meanwhile, drain and cut the mozzarella into four and place on top of the mushrooms

Remove the asparagus and ciabatta and turn the grill on

Place the mushrooms under the grill for 5 minutes until bubbly and brown on top

Then all that is left to do is plate up all this lovely food! I like to put the mushrooms in between the ciabatta and serve the asparagus and relish on the side but that bit is up to you

This is a personal favourite of mine so would love to see how you get along with the recipe, if you have some pictures remember to tag @boolovesbaking on Instagram!

Subscribe to the blog on the homepage to receive notifications of more recipes and nutritional advice.

Boo 💚

Share this blog post:









Email

