SERVES 4

INGREDIENTS:
FOR THE BUNS:

8 Portobello Mushrooms

1/4 cup Olive Oil

2 tsp. of Sesame Oil

1 tsp. of Rice Wine Vinegar

1 TBLS of Tamari

2 TBLS of Sesame Seeds

FOR THE FILLING:

Quinoa Tabbouleh

2 Cups of Cabbage and Carrot (shredded, grated)

2 tsp. of Lime juice

1 Beetroot (grated)

2 tsp. of Apple Cider Vinegar.

1 Avocado (sliced)

2 Cups Alfalfa Sprouts

1 Handful Rocket

1 Cup Hummus

*1 Tomato (sliced thinly)

*1/2 Cup Tomato Sauce

METHOD:

1. Preheat oven to 180°C.

2. Prepare your hummus (if you haven’t already)

3. Combine olive oil, sesame oil, rice wine vinegar, tamari and a pinch of salt together in a large mixing bowl. Cut the stems off the mushrooms and add to the mixture, toss to combine.

4. Prepare tabbouleh and set aside in fridge,

5. Place the mushrooms stem side up on a baking tray and pour over any left over dressing and place into the oven and cook for 10 minutes.

6. Remove from oven. Using a spoon, gently scrape out 1/3 of the flesh from each mushroom leaving the outer part intact.

7. Return mushrooms the oven stem side down now, and top with sesame seeds and cracked pepper.

8. Meanwhile, combine cabbage, lime juice and a pinch of salt, and in another bowl combine the beetroot, apple cider vinegar and a pinch of sea salt. Set aside in the fridge with tabbouleh.

9. Remove mushrooms from the oven.

10. Take 4 of the mushrooms side up. Dollop a small handful of the cabbage and beetroot followed by 1-2 TBLS of hummus and 1 TBLS of tomato Sauce. Top with avocado, alfalfa and rocket.
    Place a mushroom sesame bun top on each and enjoy!

*OPTIONAL