A bread-free take on the hamburger, you can also replace the pastrami with a small slice of cheese for a vegetarian option.
INGREDIENTS
48 bite-sized button mushrooms, stems trimmed flat
olive oil
sesame oil
2 tablespoons sesame seeds, toasted
Filling
2 tablespoons well-flavoured hummus
3-4 slices pastrami
8-10 cherry tomatoes, sliced into 3
24 leaves baby rocket
24 small wooden toothpicks
METHOD
Wipe the mushrooms clean with a damp cloth.
Heat a little olive oil with a dash of sesame oil in a sauté pan until very hot. Cook the mushrooms, rounded side down until well coloured. Turn and cook stalk side down for another minute. The mushrooms should only be 3⁄4 cooked. Transfer to kitchen towels and sprinkle the rounded sides with sesame seeds. Cool.
To assemble: Spread a little hummus on the stem side of each mushroom. Top half the mushrooms with a piece of pastrami that has been folded to the same size as the mushroom, then a slice of tomato and a rocket leaf.
Top with the remaining mushrooms and secure with a toothpick. Try not to overfill the mushrooms as they are designed to be one mouthful. Cover and refrigerate until ready to serve. Makes 24.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.