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Roasted mushroom & tomato 'burgers'


  • Preheat oven to 180°C. 
  • Place the garlic, mushrooms and tomatoes in a large oven tray. Then spray with a little oil, season and cook in the oven until tender. 
  • Squeeze the garlic out of the skin and chop, before combining with the yoghurt, mayonnaise, pesto and lemon juice. Taste for seasoning.
  • Grill or toast the bread and then generously smear with the mayo mixture and top with a mushroom, the onion, lettuce, tomato and a good dollop of mayo. Then press another piece of bread on top and serve.


  • 2 garlic cloves, unpeeled but smashed
  • 4 large mushrooms, peeled
  • 2 large tomatoes, cored & halved
  • olive oil spray
  • sea salt & freshly ground pepper
  • 2 heaped tbsp low fat plain yoghurt
  • 1 heaped tbsp low fat mayonnaise
  • 1 tspn pesto
  • a squeeze of lemon juice
  • 8 slices country-style bread
  • ¼-½ red onion, finely sliced
  • 4-8 baby cos lettuce leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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