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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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

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

80 g

Roma Tomato

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon

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.