Mushroom burgers

Ingredients (serves 4)
* 1/4 cup (60ml) olive oil
* 2 red onions, sliced
* 1/2 cup semi-dried tomatoes, cut into strips
* 1/4 cup torn basil leaves
* 4 large flat mushrooms
* 8 slices prosciutto, rind removed
* 200g Taleggio cheese*, thinly sliced
* 4 round crusty bread rolls (preferably wood-fired), halved
* 2 tbs pesto
* 1 cup baby rocket leaves


Method
1. Preheat the oven to 160°C.
2. Heat oil in a saucepan, add onions and cook over low heat for 10-15 minutes or until onions are soft and caramelised. Stir in the semi-dried tomatoes and basil.
3. Place mushrooms on a lightly greased baking tray and top with onion mixture. Scrunch up prosciutto and place a piece on each mushroom, followed by a slice of cheese. Bake for 15 minutes.
4. Meanwhile, spread base of rolls with pesto, divide rocket between each and top with the cheesy mushrooms. Serve with oven fries and a green salad, if desired.

Notes & tips
* Available from delicatessens; substitute with any good melting cheese.

Source
delicious. - November 2003, Page 77
Recipe by Valli Little