Heat your oven to 200C / 400F / Gas mark 6. When hot, place the portobello mushrooms on a baking tray and roast for 10 minutes. Thinly slice the button mushrooms. Remove the baking tray, add the button mushrooms, drizzle with oil and season with all the mushrooms with salt and pepper. Return to the oven and roast for another 10-15 minutes, until the sliced mushrooms have begun to crisp up.
Whilst the mushrooms are cooking, thinly slice the tomatoes and onions.
Remove tray from the oven, top portobello mushrooms with cheese and return for a few minutes, until the cheese has melted.
Warm the brioche buns in the oven for a few minutes. To assemble, spread Original Hummus on the base of each bun, then add tomato and onion, followed by the portobello and the crispy mushrooms and finally the brioche bun top.
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