BBQ Mushrooms in a Bun

BBQ Mushrooms in a Bun

with Cheddar, Chips and Salad

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Tags:VeggieUnder 600 calories

Always refer to the product label for the most accurate ingredient and allergen information.

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

450 grams


1 unit(s)


2 unit(s)

Portobello Mushroom

50 grams

Shiitake Mushrooms

2 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

60 grams

Cheddar Cheese


2 sachet

Red Wine Vinegar


2 unit(s)

Glazed Burger Bun


2 sachet

BBQ Sauce


Not included in your delivery


Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2449 kJ
Energy (kcal)585 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate90 g
of which sugars19.0 g
Dietary Fiber5 g
Protein21 g
Cholesterol0 mg
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
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 (increase the heat if there's still some liquid in the pan and allow it to evaporate), 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 min, 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!