Mushroom and Goat's Cheese Burger
with Balsamic Onions, Rocket and Wedges
Our Mushroom and Goat's Cheese Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
450
Potatoes
1
Red Onion
2
Balsamic Vinegar
(Contains Sulphites)
2
Portobello Mushrooms
75
Goat's Cheese
(Contains Milk)
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
40
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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.
Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook until the balsamic has evaporated, 1-2 mins. Transfer to a small bowl and set aside. Wipe out the pan for later.
Remove the stalk from the portobello mushrooms (but leave the mushrooms whole). Return the frying pan to medium-high heat with a drizzle of oil. Add the mushrooms 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.
About 10 mins before the wedges are cooked, move them to the middle of the oven. Transfer the mushrooms (stalk side up) onto a baking tray. Divide the goat's cheese between the mushrooms, then bake on the top shelf until the cheese has melted, 8-10 mins. Meanwhile, cut the ciabattas in half, then pop into the oven for the last 3-4 mins to toast.
Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl. Season with a pinch of salt and pepper, then mix together. Just before the mushrooms are ready, add the rocket to the dressing and toss to coat.
Divide the ciabatta halves between your plates. Top the base half with a goat's cheese mushroom, then spoon over the balsamic onions and top with the ciabatta lid. Serve with the wedges and rocket alongside.
