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Portobello Mozza Burgers

Portobello Mozza Burgers

with Crispy Shallots and Spinach Salad

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Ooey-gooey and crispy at the same time, this is the ultimate veggie burger! Served with a grainy mustard mayo and tender spinach salad, it has all the fixins' for a quick and satisfying dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

2 unit

Brioche Bun

(ContainsGluten, Egg)

¾ cup

Mozzarella Cheese, shredded


1 tbsp

Whole Grain Mustard


2 tbsp


(ContainsEgg, Mustard)

1 tbsp

Balsamic Vinegar


56 g

Baby Spinach

28 g

Salad Topping Mix

(ContainsSoy, Peanuts)

28 g

Crispy Shallots

(ContainsGluten, Sulphites)

160 g

Roma Tomato

¼ tsp

Garlic Salt

Not included in your delivery

2.66 tbsp


0.06 tsp


0.13 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat54 g
Saturated Fat16 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber5 g
Protein31 g
Cholesterol48 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Measuring Spoons
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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 oil (dbl for 4 ppl). Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Arrange mushroom caps on a parchment-lined baking sheet, top-side up. Roast in the middle of the oven until mushrooms are juicy and fork-tender, 10-12 min.


Meanwhile, slice 1 tomato (2 for 4 ppl) into 1/2-inch rounds. Cut 1 tomato (2 for 4 ppl) into 1/2-inch pieces. Halve buns.


Stir together mayo and half the mustard in a small bowl. Set aside.


Once mushrooms are fork-tender, transfer to a cutting board. Cut mushrooms into 1/2-inch slices. Transfer back to the same baking sheet. Sprinkle cheese over mushrooms. Roast in the middle of the oven until cheese melts, 3-4 min. Remove from the oven and set mushrooms aside to cool slightly, 5 min. Meanwhile, arrange buns directly on the top rack of the oven, cut-side up. Toast until buns are golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)


Whisk together vinegar, remaining mustard, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, then toss to combine. Season with salt and pepper, to taste.


Spread mustard mayo over buns. Stack mozza portobellos, crispy shallots, sliced tomatoes and some dressed spinach on bottom buns. Close with top buns. Add salad topping mix and chopped tomatoes to the bowl with remaining dressed spinach. Toss to combine. Divide burgers and salad between plates.