Pesto & Goats’ Cheese Mushroom Burgers

Method

1. Pre-heat the oven to 200C/400F/Gas 6. Remove the stalks from the mushrooms and chop them very finely. Next, finely chop one of the shallots and mix it with the chopped mushroom stalks, before adding this into the pesto. Place the whole mushrooms gill sides up on an oiled baking tray, fill with the pesto mix and cook for approximately 15 minutes until softened.
2. Whilst the mushrooms are cooking, place the shallots in a pan with the olive oil and sugar. Cook them over a low heat until softened and lightly caramelised.
3. Top the mushrooms with the goats’ cheese and return to the oven alongside the ciabatta for a few minutes until the cheese is beginning to melt and the bread is warmed through. Serve in the split ciabatta topped with the shallots and an extra drizzle of pesto.