Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Remove the stalks from the mushrooms, finely chop, and put in a frying pan with the chopped onion, garlic and 1⁄2 tbsp oil. Cook gently until softened, then add the paprika and thyme, and cook for another minute. Tip into a bowl with the breadcrumbs and 1 tbsp of ketchup, season and mix well.
Heat oven to 200C/fan 180C/gas 6. Brush the caps of the mushrooms with olive oil and heat a griddle (or frying pan).
Char the mushrooms on both sides until golden and softening, but not collapsing. Divide the breadcrumb mixture between 2 of the mushrooms, and put the other mushrooms on top, like sandwiches. Put in a roasting tin and bake for 5 minutes or until piping hot, while you get your burger fillings and sides ready. Open the buns and add them to the oven for another 5 minutes with the mushrooms.
Sandwich the double mushrooms between the toasted buns with the lettuce, sliced red onion, gherkins, mustard and more tomato sauce. Serve with fries, if you like.