Mushroom burger

Name: Mushroom burger | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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

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 Asda Good Living,21st September 2015

(1 votes)

Cook: 45 Mins

Serves: 4

Price: £1.48 per serving

Nutritional Information

Each 100g serving contains

Energy
3102kj
741kcal

37%

Fat
39.3g

High
56%

Saturates
18.9g

Med
95%

Sugars
19.2g

High
21%

Salt
1.8g

High
30%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3102kj/741kcal

Ingredients

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

Method

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.