Ingredients

1 tsp extra virgin olive oil 

4 flat mushrooms

4 slices of American cheese 

¼ iceberg lettuce, finely shredded 

8 cherry tomatoes, halved

2 dill gherkins, thinly sliced 

1 white onion, finely chopped 

Salt and pepper

Sauce  

1 cup mayonnaise 

1 tsp tomato sauce 

1 tbsp American mustard 

A splash of Worcestershire sauce

1 tsp white vinegar 

Pinch of sweet paprika

1 tsp garlic powder  

Method

For the sauce combine the ingredients together.

Oil each side of the mushrooms and season with salt and pepper. Heat a pan over medium-high. Add the mushrooms and cook for two minutes on each side. Add the cheese on top and add a splash of water into the pan. Cover with a lid for 30 seconds to melt the cheese. Remove and cut each mushroom in half or quarters.

To assemble, add shredded lettuce to each bowl and dress with cherry tomatoes, gherkins and onions. Arrange mushrooms on top and the drizzle the sauce over the top.

Cook Time 30 minutes

Servings 2