Portobello Mozza Burgers
with Crispy Shallots and Spinach Salad
Ooey-gooey and crispy at the same time, this is the ultimate veggie burger! Served with a grainy mustard mayo and tender spinach salad, it has all the fixins' for a quick and satisfying dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
2 unit
Brioche Bun
(Contains Egg, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
56 g
Baby Spinach
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
160 g
Tomato
¼ tsp
Garlic Salt
Not included in your delivery
2.66 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pull stems off mushroom caps, then discard. Brush mushroom caps all over with 2 tsp oil (dbl for 4 ppl). Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Arrange mushroom caps on a parchment-lined baking sheet, top-side up. Roast in the middle of the oven until mushrooms are juicy and fork-tender, 10-12 min.
Meanwhile, slice 1 tomato (2 for 4 ppl) into 1/2-inch rounds. Cut 1 tomato (2 for 4 ppl) into 1/2-inch pieces. Halve buns.
Stir together mayo and half the mustard in a small bowl. Set aside.
Once mushrooms are fork-tender, transfer to a cutting board. Cut mushrooms into 1/2-inch slices. Transfer back to the same baking sheet. Sprinkle cheese over mushrooms. Roast in the middle of the oven until cheese melts, 3-4 min. Remove from the oven and set mushrooms aside to cool slightly, 5 min. Meanwhile, arrange buns directly on the top rack of the oven, cut-side up. Toast until buns are golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Whisk together vinegar, remaining mustard, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, then toss to combine. Season with salt and pepper, to taste.
Spread mustard mayo over buns. Stack mozza portobellos, crispy shallots, sliced tomatoes and some dressed spinach on bottom buns. Close with top buns. Add salad topping mix and chopped tomatoes to the bowl with remaining dressed spinach. Toss to combine. Divide burgers and salad between plates.
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