Pesto & Mozzarella Portobello Burger
with Balsamic Onion, Cheesy Wedges and Rocket
Fry off portobello mushrooms before baking with mozzarella and pesto to make a delicious vegetarian alternative to a burger. Serve up with spiced wedges and add even more flavour with caramelised balsamic onions.
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
1 unit(s)
Onion
1 ball(s)
Mozzarella
(Contains Milk)
32 grams
Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
2 tbsp
Mayonnaise
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 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.
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.
Once hot, 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 another baking tray.
While the mushrooms are frying, 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.
While everything fries, 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. Drizzle over the pesto and season with salt and pepper.
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.
When the wedges have around 5 mins left, remove the tray from the oven. Sprinkle over the hard Italian cheese and return to the oven for the remaining cook time until melted and crispy, 5-7 mins.
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, carefully drain any excess liquid from the portobello mushrooms.
Spread the mayo over the bun lids. Top the bases with the stuffed mushrooms, balsamic onions and a handful of rocket leaves. Then sandwich shut with the bun lids.
Serve the burgers with the cheesy wedges on the side.
Enjoy!
