with Crispy Shallots and Spinach Salad
Ingredients: Chicken breast • Portobello mushroom • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Roma tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites).
Allergens
Utensils
Tags
Portobello Mushroom
2 unit(s)
Artisan Bun
2 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Whole Grain Mustard
1 tbsp
Mayonnaise
2 tbsp
Balsamic Vinegar
1 tbsp
Baby Spinach
56 g
Crispy Shallots
28 g
Tomato
1 unit(s)
Salad Topping Mix
28 g
Chicken Breasts
2 unit(s)
Salt
0.33 tsp
Pepper
0.33 tsp
Sugar
0.5 tsp
Oil
1.66 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Pull stems off mushroom caps, then discard.
- Brush mushroom caps all over with 2 tsp (4 tsp) oil. Season with salt and pepper.
- To a parchment-lined baking sheet, arrange mushroom caps top-side up.
- Roast in the middle of the oven for 10-12 min, until mushrooms are juicy and fork-tender.
- Cut tomato into 1/2-inch pieces.
- Halve buns.
- To a small bowl, add mayo and half the mustard. Stir to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 18-22 min, until golden and cooked through. **
- Sprinkle cheese over top of mushrooms.
- Roast in the middle of the oven for 3-4 min, until cheese melts.
- Remove from the oven and set mushrooms aside to cool slightly, for 5 min.
- Meanwhile, arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until buns are golden-brown. (TIP: Keep an eye on buns so they don't burn!)
- Reserve some spinach for burgers. Set aside.
- To a large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk to combine.
- Add spinach, salad topping mix and tomatoes. Toss to combine.
- Season with salt and pepper.
- Spread mustard-mayo mixture on bottom buns.
- Thinly slice chicken.
- Stack cheesey mushrooms, chicken, crispy shallots and reserved spinach on bottom buns. Close with top buns.
- Divide burgers and salad between plates.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Stack buns with chicken.
880
kcal
Calories
48
g
Fat
15
g
Saturated Fat
59
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
61
g
Protein
165
mg
Cholesterol
1320
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
500
mg
Calcium
5.5
mg
Iron
with Pickles and Lettuce-Cucumber Salad
