PLT (Portobello, Lettuce and Tomato)

PLT (Portobello, Lettuce and Tomato)

with Tomato Relish, Pesto Aioli and Roasted Sweet Potato Wedges

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You certainly won't miss the "B" in this ultra-satisfying PLT burger. Roasted Portobello adds umami depth, while slow-cooked tomato relish creates the perfect balance of sweet and savoury. Looking to make your sweet potato fries extra delicious? Any leftover pesto aioli makes a great dipping sauce (but you didn't hear that from us...)


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 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Portobellini Mushrooms

200 g

Roma Tomato

113 g

Red Onion

340 g

Sweet Potato, cubes


2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

125 g

Fresh Mozzarella


100 g

Baby Gem Lettuce

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Balsamic Vinegar


Not included in your delivery

½ tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3661 kJ
Calories875 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate82 g
Sugar22 g
Dietary Fiber11 g
Protein25 g
Cholesterol107 mg
Sodium745 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Instructionsarrow up iconarrow up icon
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Preheat your oven to 450°F (to roast the mushroom caps, sweet potatoes and toast the bread). Start prepping when your oven comes up to temperature!


Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 22-24 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)


Meanwhile, pull the stems off from the mushroom caps. Cut the tomatoes into 1/2-inch cubes. Thinly slice the baby gem lettuce. Slice the mozzarella into 1/2-inch pieces.


Brush the inside and outside of the mushrooms caps with a generous drizzle of oil. On another baking sheet, arrange the caps top-side down. Bake in the centre of the oven until the mushrooms are juicy and fork-tender, 10-12 min.


Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the tomatoes, 1 tbsp vinegar and 1/2 tsp sugar. Cook until the tomatoes break down and the sauce is thick, 4-5 min. Season with salt and pepper. (TIP: Gently use a fork to help break down the tomatoes.)


Meanwhile, transfer the roasted mushrooms to a plate. Cut each bun in half. On the same baking sheet, arrange the buns, cut-side up. Toast in the centre of the oven until the buns are golden-brown, 3-4 min. Meanwhile, in a small bowl, combine the mayonnaise and the basil pesto.


Spread the aioli over the top buns. Layer each bottom bun with the mushroom cap, relish, lettuce and mozzarella. Divide the PLT burgers and sweet potatoes between plates.