Air fryer mozzarella mushroom burgers | Women's Weekly Food

Ingredients

• 8 portobello mushrooms (400g)
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 large brioche buns (400g), split
• ¼ cup (75g) aioli
• 40 grams mixed salad leaves
• 1 large tomato (220g), sliced thinly
• 125 grams fresh mozzarella ball, cut into 4 slices
• 1/3 cup (90g) basil pesto
• to serve: shoestring fries and low-sugar tomato sauce