Cheesy Portobello Mushroom Burger and Fries
with Sticky Onions and Balsamic Tomato Salad
Fry off portobello mushrooms before baking with Cheddar to make a delicious vegetarian alternative to a burger. Pile in jammy caramelised onions for even more flavour, then serve up with chips and salad.
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 grams
Potatoes
1 unit(s)
Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
Portobello Mushrooms
40 grams
Fig Jam
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion. Grate the cheese. Cut the tomato into 1cm chunks.
In a medium bowl, combine the tomatoes, a drizzle of olive oil, half the balsamic vinegar and a pinch of salt and pepper. Set aside.
Remove the stems from the portobello mushrooms (but leave the mushrooms 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 the mushrooms, stem-side up, to a baking tray. Sprinkle over the cheese and season with salt and pepper.
Bake on the middle shelf of your oven until the cheese has melted, 8-10 mins. Carefully drain any excess liquid from the portobello mushrooms.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Stir through the fig jam and remaining balsamic vinegar. Cook until caramelised and sticky, 1-2 mins more.
When the mushrooms and chips are almost ready, halve the burger buns.
Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayonnaise (see pantry for amount) over the bun lids.
Top the bun bases with the cheesy mushrooms, sticky onions and some rocket, then sandwich shut with the bun lids.
Add the remaining rocket to the bowl of tomatoes and toss to combine.
Serve your mushroom burgers with the fries and salad alongside.
Enjoy!
