Mushroom burger

Mushroom burger

Veggies and meat eaters alike will go crazy for these Portabello mushroom burgers. The brioche rolls and chilli chutney give it a real gastro pub feel.

By , 21 September 2015
Mushroom burger
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.48 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt high
  • Energy 3102KJ 741KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 3102kJ/741kcal.
  • 600g sweet potatoes, scrubbed, cut into wedges
  • 1 tbsp sunflower oil
  • 4 large Portobello mushrooms
  • 40g butter
  • 1 large vine-ripened tomato, sliced
  • 2 shallots, finely chopped
  • 2 tsp chopped fresh thyme leaves
  • 50g walnuts, roughly chopped
  • 150g Stilton
  • 1 tsp Tiger Tiger Worcestershire Sauce
  • Brioche rolls (from the in-store bakery), halved
  • Rocket leaves
  • Extra Special Tomato & Chilli Chutney, to serve
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper. Put the sweet potato wedges in a bowl with the oil and toss until coated. Spread them over one of the baking trays. Cook for 30-35 minutes, until soft and golden brown.

  • Meanwhile, remove the stems from the mushrooms and set aside. Brush the mushroom caps with 25g melted butter and put on the other baking tray. Bake, alongside the wedges, for 8 minutes. Put a tomato slice on top of each mushroom and cook for another 2 minutes

  • Chop the mushroom stems and cook in 15g of the butter in a frying pan with the shallots, until soft. Add the thyme and walnuts and cook for another 1 minute. Tip into a bowl and crumble in the Stilton. Add the Worcestershire sauce, season with pepper and mix together. Spoon over the mushroom caps and cook in the oven for another 2-3 minutes.

  • Toast the brioche rolls and fill with the mushrooms, tomato and rocket. Serve with the sweet potato wedges and chutney on the side.