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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Gluten, Egg, Milk)
(Contains Milk, Soy)
(Contains Egg, Sulphites, Mustard)
Mozzarella Cheese, shredded
Not included in your delivery
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, 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.
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 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.
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.