This dinner came about after receiving a jar of excellent pesto from Allee Bleu wine farm, made with herbs grown on the estate.

It takes those round, flat brown mushrooms that are so large they're labeled 'steaks' – usually in packs of four at Woolies – and fit neatly into a bap roll as a hamburger patty might.

The burger pictured here is the basic foundation; add wild rocket, or fresh basil leaves and spread the top half of the bun with cream cheese so that on closing the bun it melts against the hot mushroom. A wonderfully easy supper for that last busy stretch as we all start wrapping up the year.

Mushroom burgers

Makes 4

What You Need
4 mushroom steaks
2 large cloves garlic, finely chopped
Olive oil
Sea salt flakes and freshly ground black pepper
To serve:
4 bap rolls
Good-quality basil pesto

Method
Preheat the oven to 200C. Clean the mushrooms and peel away the outer layer on the cap of the mushroom. Place the mushrooms stalk-side up on a large piece of aluminum foil. Top each one with some garlic and olive oil and season well. Seal tightly and bake on the middle rack for 30 minutes. Split open the baps and spread generously with pesto. Sandwich a whole mushroom between each bun and eat immediately.