Portobello Mushroom and Goat's Cheese Burger

Name: Portobello Mushroom and Goat's Cheese Burger with Balsamic Onions, Pea Shoots and Rosemary Wedges
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Rosemary; 1 unit(s) Red Onion; 24 milliliter(s) Balsamic Vinegar; 2 unit(s) Portobello Mushrooms; 75 grams Goat's Cheese; 2 unit(s) Ciabatta; 40 grams Pea Shoots; ½ tsp Sugar

with Balsamic Onions, Pea Shoots and Rosemary Wedges

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Fry off portobello mushrooms before baking with goat's to make a delicious vegetarian alternative to a burger. Serve up with rosemary wedges and add even more flavour with caramelised balsamic onions. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Veggie

Allergens:

Sulphites

•Milk

•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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

1 unit(s)

Red Onion

24 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Portobello Mushrooms

75 grams

Goat's Cheese

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

40 grams

Pea Shoots

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)2251 kJ

Energy (kcal)538 kcal

Fat11.7 g

of which saturates6.8 g

Carbohydrate95.4 g

of which sugars9.8 g

Dietary Fiber8.8 g

Protein18.9 g

Salt1.43 g

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

Utensils

•Baking Tray

•Bowl

•Pan

•Medium 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, sprinkle over the dried rosemary, 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, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add half the balsamic vinegar and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Transfer to a small bowl and set aside. Wipe out your (now empty) pan.

Remove the stems from the portobello mushrooms (but leave the mushroom whole).

Return the frying pan to medium-high heat with a drizzle of oil.

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

About 10 mins before the wedges are cooked, move them to the middle shelf of the oven.

Transfer the mushrooms, cup-side up, to another baking tray. Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.

Meanwhile, halve the ciabattas. For the last 3-4 mins, add them to the oven to toast and warm though.

Carefully drain any excess liquid from the portobello mushrooms.

Meanwhile, pop the remaining balsamic vinegar and a drizzle of olive oil into a bowl. Season with salt and pepper, then mix together.

Just before the mushrooms are ready, add the pea shoots to the dressing and toss to coat.

When everything's ready, top the base of each ciabatta half with a cheesy mushroom, some caramelised onions and a handful of pea shoots, then sandwich shut with the ciabatta lid.

Serve with the wedges and remaining pea shoots alongside.

Enjoy!