Classic Cheesy Mushroom Burger

Name: Classic Cheesy Mushroom Burger with Onion Marmalade, Wedges and Salad
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 2 unit(s) Portobello Mushrooms; 60 grams Mature Cheddar Cheese; 1 unit(s) Medium Tomato; 40 grams Onion Marmalade; 12 grams Red Wine Vinegar; 2 unit(s) Burger Buns; 50 grams Baby Leaf Mix; 1 tsp Sugar; 1 tbsp Olive Oil for the Dressing

with Onion Marmalade, Wedges and Salad

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A customer favourite, this Classic Cheesy Mushroom Burger is a tried-and-tested recipe that always wins with a crowd. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:

Family Friendly

•Veggie

Allergens:

Milk

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Portobello Mushrooms

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

40 grams

Onion Marmalade

12 grams

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2226 kJ

Energy (kcal)532 kcal

Fat18.3 g

of which saturates8 g

Carbohydrate76.5 g

of which sugars17.2 g

Protein16.9 g

Salt1.06 g

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

Utensils

•Baking Tray

•Grater

•Small Bowl

•Large Frying Pan

•Large Bowl

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).

Grate the Cheddar cheese. Cut the tomato into 2cm chunks.

Pop the onion marmalade into a small bowl and break it up with a spoon.

Heat a drizzle of oil in a large frying pan on high heat.

Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.

Transfer the mushrooms, stem-side up, to a medium baking tray.

Fill the mushrooms with the onion marmalade, sprinkle over the grated cheese and season with salt and pepper.

Bake them on the middle shelf of your oven until the cheese has melted, 8-10 mins.

While the mushrooms cook, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the dressing and toss to coat. Set aside.