Mushroom Mozza Burgers
with Crispy Shallots and Spinach Salad
Ingredients: Portabello mushroom • Artisan bun (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) (milk, soy, wheat) • Roma tomatoes • Mozzarella cheese (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) (milk) • Spinach • Mayonnaise (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) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Portobello Mushroom
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Wheat, Gluten, Fish)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten, Fish)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Wheat, Fish, Tree nuts)
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Tomato
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Egg, Milk, Gluten, Tree nuts, Peanuts)
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
½ tsp
Sugar*
1.66 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 until mushrooms are juicy and fork-tender, 10-12 min.
- Cut tomato into 1/2-inch pieces.
- Halve buns.
- To a small bowl, add mayo and half the mustard. Stir to combine. Set aside.
- Sprinkle cheese over 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, 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. (TIP: Keep an eye on buns so they don't burn.)
- Reserve some spinach for burgers.
- 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 chopped tomatoes. Toss to combine.
- Season with salt and pepper.
- Spread mustard-mayo over buns.
- Stack mushrooms, crispy shallots and reserved spinach on bottom buns. Close with top buns.
- Divide burgers and salad between plates.
