Ham And Mushroom Burger (No Bread Bun) - cooking recipe

Ingredients

4 garlic cloves (minced)
extra virgin olive oil
salt (organic lake recommended to taste)
fresh ground black pepper (to taste)
8 portabella mushrooms (or large field about 10cm in diameter)
750 g deli ham (finely sliced)
24 basil leaves
12 slices gruyere cheese (about 15 to 20 grams each)
string

Preparation

Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON\"T COOK THE GILL SIDE).
Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.