Mozzarella & Portobello Mushroom Burger

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7Cut the waxy potatoes into bite-sized chunks, place on an oven tray and coat with 1-2 tbsp olive oilSeason generously with salt and pepper and put in the oven for 20-25 min or until golden

Step 2

Meanwhile, peel and finely dice the red onion[s]Chop the tomatoes coarsely Chop the basil coarsely, including the stalksDrain, rinse and chop the black olives into 'O'sPeel and finely chop (or grate) the garlic

Step 3

Combine the chopped tomato, chopped basil, capers, black olives and 2-3 tbsp olive oilAdd about half of the diced onion (go easy if you don't like raw onion!)Mix well and season lightly with salt and pepper – this is your salsaSet aside until serving

Step 4

Remove the stalks from the portobello mushrooms and keep them for the next stepDrizzle the mushrooms with olive oil, place on an oven-proof tray and put in the oven with the potatoesCook for 10 min or until tender

Step 5

Chop the mozzarella and mushroom stalks coarselyMix with the chopped garlic and remaining diced onion

Step 6

Remove the mushrooms from the oven and pour any liquid awaySpoon the mozzarella mix onto the mushroomsReturn to the oven for 10 min or until the cheese is melted and golden

Step 7

Place the ciabatta rolls on an oven tray (use the mushroom tray if you want to save space) for 8-10 minOnce done, remove the ciabattas from the oven and cut open (carefully!)

Step 8

Place each mushroom on a ciabatta and top with the salsaServe the potatoes on the sideEnjoy!