Portobello mushroom burgers

These are garlicky, herby, meaty mushrooms in a nice bap with roasted red pepper ketchup and salad. A slice of melted cheddar often persuades a mushroom-phobic five year-old to give them a try. If you've got any leftover ketchup, it tastes great with lamb skewers or chicken and carrot nuggets.


4 large portobello mushrooms
2 cloves of garlic
a sprig or two of fresh thyme
balsamic vinegar
olive oil
salt and pepper
a jar of roasted peppers
cheddar for melting over
a few baby spinach leaves
1 large salad tomato, sliced
4 gluten-free baps

Takes 25 minutes 

1. Preheat the oven to 200°C/400°F/Gas mark 6. Get the kids to help you marinade the mushrooms: crush over the garlic, remove the thyme from the sprigs and sprinkle over, drizzle with a little balsamic and oil and season with salt and pepper. Pop in the oven.

2. Drain the jar of peppers and whizz in a blender or food processor to a ketchup-like paste.

3. After about 20 minutes (depending on the size of the mushrooms), add a slice of cheddar to each mushroom and return to the oven briefly to melt. Serve in the baps with spinach and a slice of tomato plus a dollop of the ketchup.