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BBQ Mushroom Sandwich

BBQ Mushroom Sandwich

with Cheddar Cheese, Chips and Salad

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Looking for a tasty midweek dinner option? Try cooking up our BBQ Mushroom Sandwich, Chips and Salad in just 10 minutes for a balanced and tasty meal.

Tags:Under 600 caloriesVeggie
Allergens:MilkSulphitesCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 punnet(s)

Portobello Mushroom

1 punnet(s)

Shiitake Mushrooms

2 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

2 block(s)

Mature Cheddar Cheese


2 sachet

Red Wine Vinegar


2 sachet

BBQ Sauce

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

Not included in your delivery

½ tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2464 kJ
Energy (kcal)588 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate92 g
of which sugars21.0 g
Protein21 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat, once hot, add the onion and fry until golden and soft, 6-8 mins, stirring occasionally. While the onion fries, thinly slice both types of mushrooms, peel and grate the garlic (or use a garlic press). Halve the tomatoes and finely chop the parsley (stalks and all). Grate the Cheddar cheese.


Once the onion has cooked, remove to a bowl and pop your pan back on medium-high heat. Add another drizzle of oil and pop in the mushrooms. Season with salt and pepper and fry until golden, brown, 6-8 mins. Don't stir too often to give them a chance to brown. TIP: Cook the mushrooms in batches if necessary, you want them to fry not stew. If cooking in batches, you may need to add more oil.


Meanwhile, pop the tomatoes, parsley, olive oil (see ingredients for amount) and half the red wine vinegar into a bowl. Season with a pinch of salt, pepper and sugar. Mix together and set aside. Halve the burger buns.


Once the mushrooms are nicely browned add the garlic and cooked onion to the pan. Stir together well and cook for 1 minute. Add the remaining vinegar and allow it to evaporate, 1 minute, then add the BBQ sauce and stir together so everything is evenly and well mixed. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Pop your burger bun bases on a baking tray and divide the mushroom mixture between them. Top each with the grated cheese.


Once your potatoes are ready, move the tray to the bottom shelf of your oven. Add the burger bun tops to the tray to warm through. Heat the grill to high. Pop the mushroom and cheese topped burger bun bases under the grill and cook until the cheese is bubbly, melted and golden, 2-3 mins. Remove from the grill and pop the bun lids on top. Serve the mushroom burgers with the wedges and tomato salad alongside and enjoy!