You won't miss the beef in these hearty veggie-friendly portobello mushroom burgers topped with balsamic glazed onions. Don't forget to wipe up the extra pesto aioli with your sweet potatoes!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Red Onion, sliced
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. cut the sweet potato into 1/2-inch wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 22-24 min.
While sweet potatoes roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min.
While onions cook, pull the stems off mushroom caps. Brush the inside and outside of mushroom caps with 1 tsp oil (dbl for 4 ppl). Season with salt and pepper. Arrange caps top-side up on another parchment-lined baking sheet. Bake, in the top of the oven, until juicy and fork-tender, 12-14 min.
While mushrooms bake, thinly slice tomatoes. Mix mayo and pesto together in a small bowl. Set aside. When onions are done, add vinegar and stir together until absorbed and onions are glossy, 1-2 min. Remove the pan from heat and transfer onions to another small bowl. Set aside.
Halve buns. When mushrooms are tender, arrange buns, cut-side up, on the same baking sheet with mushrooms. Sprinkle bottom bun halves with cheese. Toast in the top of the oven, until cheese melts, 3-4 min.
Spread some pesto aioli on top buns. Layer each bottom bun with a mushroom cap, onions and tomatoes. Top with top bun. Divide sandwiches and sweet potatoes between plates. Serve any remaining pesto aioli on the side, for dipping.