Mini gombaburger

Mini mushroom burger


  • 10-12 medium chestnut mushrooms
  • 1 courgette
  • 3-4 larger tomatoes
  • cheddar cheese slices
  • salt

Slice the mushrooms in half horizontally, then cut the courgette and tomatoes into slices 1 cm thick. Cut out rounds of cheese corresponding to the diameter of the mushrooms (using a glass or biscuit cutter).

To assemble the burgers: place the slices of courgette, tomato and cheese between the salted mushroom halves. Cook on a baking sheet with a rack for 15–20 minutes.

Delicious with mayonnaise or yogurt dipping sauce!