Roasted Portobello Sandwich
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Roasted Portobello Sandwich

Roasted Portobello Sandwich

with Balsamic Glazed Onions and Sweet Potatoes

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!

Tags:
Veggie
Allergens:
Gluten
Egg
Milk
Soy
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Portobello Mushroom

340 g

Sweet Potato

2 unit

Brioche Bun

(Contains Gluten, Egg, Milk)

80 g

Tomato

2 tbsp

Basil Pesto

(Contains Milk, Soy)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

½ cup

Mozzarella Cheese, shredded

(Contains Milk)

113 g

Red Onion

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4770 kJ
Calories1140 kcal
Fat58 g
Saturated Fat13 g
Carbohydrate136 g
Sugar30 g
Dietary Fiber12 g
Protein28 g
Cholesterol70 mg
Sodium880 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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl

Instructions

ROAST SWEET POTATOES
1

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.

COOK ONIONS
2

While sweet potatoes roast, Peel, halve then thinly slice the onion. 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.

BAKE MUSHROOMS
3

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.

PREP AND FINISH ONIONS
4

While mushrooms bake, thinly slice tomatoes. Mix mayo and 2 tbsp pesto (dbl for 4 ppl) 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.

TOAST BUNS AND FINISH MUSHROOMS
5

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.

FINISH AND SERVE
6

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.