Classic Cheesy Mushroom Burger
with Onion Marmalade, Wedges and Salad
A customer favourite, this Classic Cheesy Mushroom Burger is a tried-and-tested recipe that always wins with a crowd. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Portobello Mushrooms
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Medium Tomato
40 grams
Onion Marmalade
12 grams
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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, 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).
Grate the Cheddar cheese. Cut the tomato into 2cm chunks.
Pop the onion marmalade into a small bowl and break it up with a spoon.
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. Season with salt and pepper.
Transfer the mushrooms, stem-side up, to a medium baking tray.
Fill the mushrooms with the onion marmalade, sprinkle over the grated cheese and season with salt and pepper.
Bake them on the middle shelf of your oven until the cheese has melted, 8-10 mins.
While the mushrooms cook, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes to the dressing and toss to coat. Set aside.
When the cheesy mushrooms and wedges are almost ready, halve the burger buns.
Pop the buns into the oven to warm through, 2-3 mins.
When everything's ready, add the baby leaves to the tomatoes and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Pop the cheesy mushrooms into the buns and serve on your plates with the wedges and salad alongside.
Enjoy!
