Jo Pratt's Marinated Mushroom and Melting Mozzarella Burgers with A Sweet Onion Relish

Name: Jo Pratt's Marinated Mushroom and Melting Mozzarella Burgers with A Sweet Onion Relish
Cuisine: Italian
Ingredients: 8 large Portobello or field/flat mushrooms; 3 cloves of garlic. crushed; Leaves from 3 sprigs of oregano; Handful of basil leaves; 2 tbsp tomato purÃƒ©e; 6 tbsp olive oil; 2 tbsp balsamic vinegar; 150ml red wine; 2 balls of mozzarella. sliced; 8 ciabatta or foccacia rolls. or burger buns. split in ½; 1 bag of rocket leaves; 50g toasted pine nuts; 3 tbsp olive oil; 4 red onions. peeled and finely sliced; 6 tbsp redcurrant jelly; 2 tbsp .red wine vinegar

Over a year ago 3,675 views

Italian Starter 🔥 Barbeque

Ingredients

8 large Portobello or field/flat mushrooms
3 cloves of garlic. crushed
Leaves from 3 sprigs of oregano
Handful of basil leaves
2 tbsp tomato purÃƒ©e
6 tbsp olive oil
2 tbsp balsamic vinegar
150ml red wine
2 balls of mozzarella. sliced
8 ciabatta or foccacia rolls. or burger buns. split in ½
1 bag of rocket leaves
50g toasted pine nuts
3 tbsp olive oil
4 red onions. peeled and finely sliced
6 tbsp redcurrant jelly
2 tbsp .red wine vinegar

Accompaniment

Method

1
Place the garlic, oregano, basil, tomato purée, olive oil and balsamic vinegar in a food processor and whizz until you have a rough paste. Season with salt and pepper.

Rub this into the mushrooms, smearing it lightly into the gills. Sit in a dish and pour over the red wine. Leave to marinade for about 1 hour, basting the mushrooms with the wine a couple of times.

To make the onion relish, heat the olive oil in a saucepan, add the onions and cook gently for about 15 minutes, until soft. Add the redcurrant jelly, red wine vinegar and 3tbsp water. Cook for a further 15 minutes, stirring occasionally until the onions are sticky and glossy. Season and leave to cool.

Once your barbecue is ready to cook on, sit the mushrooms on top, with the gills facing downwards and cook for about 5 minutes. Turn over and add a slice of mozzarella on top of each mushroom. Cook for a further 5 minutes until the mushrooms are tender and the cheese is melting.

Lightly toast the bread on the barbecue, drizzle with a little olive oil and then fill with the rocket leaves, mushrooms and scatter with a few pine nuts. Top with a spoonful of the relish and serve.