Portobello mushroom burger, smoked havarti, pickled slaw and chipotle mayonnaise

Name: Portobello mushroom burger, smoked havarti, pickled slaw and chipotle mayonnaise
Ingredients: 6 large Portobello mushrooms (Main); 50 ml Balsamic vinegar; 5 g Oregano, chopped; 10 g Brown sugar; 50 g White cabbage, shredded; 50 g Red cabbages, shredded; 1 small Carrot, grated; ¼ Red onions, finely sliced; 10 ml Cider vinegar; 120 g Smoked havarti; 6 Brioche buns; 1 knob Butter, enough for spreading; 6 servings Chipotle mayonnaise, made by mixing 10ml hot sauce with 70g quality mayonnaise

Bite

Mushrooms

6 large	Portobello mushrooms (Main)
50 ml	Balsamic vinegar
5 g	Oregano, chopped
10 g	Brown sugar

Pickled slaw

50 g	White cabbage, shredded
50 g	Red cabbages, shredded
1 small	Carrot, grated
¼	Red onions, finely sliced
10 ml	Cider vinegar

To serve

120 g	Smoked havarti
6	Brioche buns
1 knob	Butter, enough for spreading
6 servings	Chipotle mayonnaise, made by mixing 10ml hot sauce with 70g quality mayonnaise

Directions

Remove the stalk from mushrooms, place a wire rack on an oven tray and lay mushrooms out in single layer. Sprinkle over oregano, brown sugar and balsamic. Bake at 160C for 12-15 minutes, mushrooms should be soft and juicy.
Make slaw: Combine cabbage, carrot and onion. Add cider vinegar, stir and put aside.
Place havarti slice on each mushroom and place in oven for 5 minutes until melted. Slice brioche buns, butter them and warm in oven. Spread each bun with chipotle mayo, add slaw on base and top with havarti mushroom.