Portobello burger with light mozzarella and skyr sauce

Ingredients

For 1 serving

• Portobello mushrooms2
• Light mozzarella60 g
• Hamburger bun1
• Tomatoes60 g
• Arugula15 g
• Skyr50 g
• Mustard1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, mustard,

Method

1. Heat a griddle or ridged pan over medium-high heat. Clean the portobello mushrooms with a damp cloth, remove the stalks and brush both sides with extra virgin olive oil.
2. Cook the mushrooms for 4 minutes per side, starting gill side down, until soft and juicy; season with salt.
3. Slice the light mozzarella, lay it on the mushrooms, cover with a lid and let it melt for 1 minute, until stringy.
4. Meanwhile mix the skyr with the mustard; wash the rocket and tomatoes and slice the tomatoes. Split the burger bun and toast it cut side down on the griddle for 1 minute, until golden.
5. Fill the bun with the rocket, the mushrooms with mozzarella, the tomato and the skyr sauce and close.