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
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