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Classic Cheesy Mushroom Burger
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Classic Cheesy Mushroom Burger

Classic Cheesy Mushroom Burger

with Onion Marmalade, Wedges and Salad

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
Under 650 calories
Veggie
Allergens:
Milk
Sulphites
Cereals 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 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.

Preparation Time35 minutes
Cooking time20 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

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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

Cook the Wedges
1

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.

Finish your Prep
2

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.

Bake the Mushies
3

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.

Make the Salad Dressing
4

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.

Warm your Buns
5

When the cheesy mushrooms and wedges are almost ready, halve the burger buns.

Pop the buns into the oven to warm through, 2-3 mins.

Finish and Serve
6

When everything's ready, add the baby leaves to the tomatoes and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Pop the cheesy mushrooms into the buns and serve on your plates with the wedges and salad alongside.

Enjoy!