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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...)

Tags:Veggie
Allergens:Sulphites/SulfiteWheat/BléEgg/OeufMilk/LaitSoy/SojaMustard/Moutarde

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
Ingredients

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

(ContainsSulphites/Sulfite)

2 unit

Brioche Bun

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

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

100 g

Baby Gem Lettuce

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Instructionsarrow up iconarrow up icon
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1

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!

2

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!)

3

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.

4

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.

5

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.)

6

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.

7

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.