This sumptuous alternative to a hamburger is sure to become a family favourite; quick and simple to prepare and lots of fun to eat.

Portobello Mushroom and Potato Cake with Bacon Stack topped with Tomato Relish & Mozzarella

Portobello Mushroom and Potato Cake with Bacon Stack topped with Tomato Relish & Mozzarella

Serves: 2

Ingredients:

  • 1x 2 pack Mash Direct Potato Cakes with Bacon (cooked as per BBQ instructions)
  • x2 Portobello Mushrooms
  • 1 ball Mozzarella
  • Olive Oil
  • Salt and Pepper to Taste

For the Tomato Relish:

  • 1 tbsp Olive Oil
  • 1 red onion finely diced
  • 1 garlic clove finely minced
  • 200g tinned tomatoes
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. First make the Tomato Relish by heating the Olive Oil in a frying pan over a medium heat and then add the onion. Fry for 4 minutes until soft and translucent.
  3. Add the garlic and stir for 2 minutes.
  4. Add the tomatoes and the white wine vinegar and simmer for around 8 minutes until the sauce has thickened.
  5. Season to taste and set aside to cool slightly.
  6. Meantime, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with Olive oil and season with salt and pepper.
  7. Bake in the oven for roughly 10 minutes or until the mushroom has begun to soften.
  8. Slice the mozzarella ball into thick slices and place equal quantities into the cavity of the mushroom and replace into the oven for a further 6 minutes to allow the cheese to melt.

Assembly:

  1. Place the mushroom and cheese onto a warmed plate.
  2. Place on the Mash Direct Potato Cake with Bacon and top with the Tomato Relish.

Recipe courtesy of Mash Direct.

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