Pesto and Mozzarella Mushroom Burger
with Balsamic Onions and Wedges
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.
Roasted Spice and Herb Blend
(Contains Cereals containing gluten)
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Add the roasted spice and herb blend. 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).
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. Transfer them, stem-side up, to a baking tray.
In the meantime, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Divide the mozzarella between the mushrooms. Season with salt and pepper. Drizzle over the pesto.
Bake on the middle shelf of your oven until the cheese has melted, 8-10 mins.
Meanwhile, once the onions are golden, add the sugar (see pantry for amount) and balsamic vinegar. Cook until caramelised, 1-2 mins more.
Halve the burger buns. Pop onto the baking tray with the mushrooms and back into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo over the bun lids. Top the bases with the stuffed mushrooms and the balsamic onions, then sandwich shut with the bun lids.
Serve the burgers with the wedges on the side.