with Balsamic Onions, Pea Shoots and Rosemary Wedges
Our Mushroom and Goat's Cheese Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Potatoes
450
Dried Rosemary
1
Red Onion
1
Balsamic Vinegar
24
Portobello Mushrooms
2
Goat's Cheese
75
Ciabatta
2
Pea Shoots
40
Sugar
0.5
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, sprinkle over the dried rosemary, 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, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Add half the balsamic vinegar and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Transfer to a small bowl and set aside. Wipe out your (now empty) pan.
Remove the stems from the portobello mushrooms (but leave the mushroom whole).
Return the frying pan to medium-high heat with a drizzle of oil.
Once hot, add the mushrooms and season with salt and pepper. Fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.
About 10 mins before the wedges are cooked, move them to the middle shelf of the oven.
Transfer the mushrooms, stem-side up, to another baking tray. Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.
Meanwhile, halve the ciabattas. For the last 3-4 mins, add them to the oven to toast and warm though.
Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl. Season withsalt and pepper, then mix together.
Just before the mushrooms are ready, add the pea shoots to the dressing and toss to coat.
When everything's ready, share the ciabatta between your plates.
Lay a cheesy mushroom on the bottom half, then spoon over the caramelised onions. Add a handful of pea shoots and top with the other ciabatta half.
Serve with the wedges and remaining pea shoots alongside.
Enjoy!
2170
kJ
Energy (kJ)
519
kcal
Energy (kcal)
11.9
g
Fat
6.1
g
of which saturates
90.2
g
Carbohydrate
11.8
g
of which sugars
19
g
Protein
1.53
g
Salt
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