HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Portobello Sandwich
Roasted Portobello Sandwich

Roasted Portobello Sandwich

with Balsamic Glazed Onions and Sweet Potatoes

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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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

340 g

Sweet Potato

2 unit

Brioche Bun

(ContainsGluten, Egg, Milk)

80 g

Roma Tomato

2 tbsp

Basil Pesto

(ContainsMilk, Soy)

2 tbsp


(ContainsEgg, Sulphites, Mustard)

1 tbsp

Balsamic Vinegar


½ cup

Mozzarella Cheese, shredded


113 g

Red Onion, sliced

Not included in your delivery

1 tsp


2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate86 g
Sugar22 g
Dietary Fiber10 g
Protein15 g
Cholesterol35 mg
Sodium640 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
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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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.