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Portobello Mushroom & Goat's Cheese Burger

Portobello Mushroom & Goat's Cheese Burger

with Balsamic Caramelised Onion, Peashoots and Wedges

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Looking for a tasty midweek dinner option? Try cooking up our Portobello Mushroom & Goats Cheese Burger in just 10 minutes for a balanced and tasty meal.

Tags:Under 600 caloriesVeggie
Allergens:SulphitesMilkCereals 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Red Onion

2 unit(s)

Balsamic Vinegar


2 unit(s)

Flat White Mushroom

½ block(s)

Goat's Cheese


2 unit(s)


(ContainsCereals containing gluten)

1 bag(s)

Pea Shoots

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2159 kJ
Energy (kcal)516 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate86 g
of which sugars11.0 g
Protein19 g
Salt0.95 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 in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out 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 red onion. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated. Transfer to a small bowl and set aside. Wipe out the pan but don't wash it up!


Remove the stalk from the portobello mushrooms and discard the stalk (leave the mushroom whole). Return the frying pan to medium high heat with a drizzle of oil. Add the mushroom to the pan and season with salt and pepper, fry until golden brown, 3- 4 mins, then turn over and cook for a further 3-4 mins.


Once the potatoes are nearly done, move then to the middle of the oven. Transfer the mushrooms (stalk side up) onto a roasting tray. Divide the goats cheese between the mushrooms then bake on the top shelf of your oven until the cheese has melted, 8-10 mins. Meanwhile, cut the ciabattas in half (like a sandwich). Pop the ciabatta in the oven for the last 3-4 mins to toast.


Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and a season with a pinch of salt and pepper. Mix together Just before the mushroom goats cheese burger is ready, add the pea shoots to the dressing, toss to coat.


Divide the ciabattas between plates and top the bottom half with the mushroom then spoon over the balsamic onion. Top with some peashoots and the top of the ciabatta. Serve with the wedges and remaining peashoots.