|6 large||Portobello mushrooms (Main)|
|50 ml||Balsamic vinegar|
|5 g||Oregano, chopped|
|10 g||Brown sugar|
|50 g||White cabbage, shredded|
|50 g||Red cabbages, shredded|
|1 small||Carrot, grated|
|¼||Red onions, finely sliced|
|10 ml||Cider vinegar|
|120 g||Smoked havarti|
|1 knob||Butter, enough for spreading|
|6 servings||Chipotle mayonnaise, made by mixing 10ml hot sauce with 70g quality mayonnaise|
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- Remove the stalk from mushrooms, place a wire rack on an oven tray and lay mushrooms out in single layer. Sprinkle over oregano, brown sugar and balsamic. Bake at 160C for 12-15 minutes, mushrooms should be soft and juicy.
- Make slaw: Combine cabbage, carrot and onion. Add cider vinegar, stir and put aside.
- Place havarti slice on each mushroom and place in oven for 5 minutes until melted. Slice brioche buns, butter them and warm in oven. Spread each bun with chipotle mayo, add slaw on base and top with havarti mushroom.