Mascarpone Portobello ‘Burgers’
with Caramelized Onions & Roasted Potato Wedges
Cooking time
30 minutes
Servings
4
Calories
630 /serving
Cap off a late-winter day with portobello ‘hamburgers’. Dark, juicy and chewy, these mighty mushrooms are a top choice replacement for meat—and their round shape fits just right in a classic toasted bun! Get them roasting in the oven under a sprinkling of olive-flecked spices. Blanket each one with creamy mascarpone cheese sprinkled with panko. Complete the condiments with spiced mayo, earthy-sweet caramelized onions and wilted leafy greens. Roasted potato wedges with that?
We will send you:
- 900g Potatoes
- 120g Baby greens (baby spinach or kale)
- 4 Portobello mushrooms
- 60ml Mayonnaise
- 20g Panko
- 50g Caramelized onions
- 60ml Mascarpone
- 4 Classic hamburger buns
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Olive oil
Large pan
Total Fat
25 g
Saturated Fat
5 g
Sodium
760 mg
Total Carb
88 g
Sugars
10 g
Protein
16 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Start the mushrooms
Meanwhile, remove the stems from the mushrooms. On a second lined sheet pan drizzled with olive oil, arrange the mushrooms, hollow-sides up, and drizzle with olive oil; season with ½ the remaining spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Sauté the spinach
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the spinach and sauté, 1 to 2 min., until slightly wilted. Transfer to a plate and keep warm.
Mise en place
Meanwhile, in a small bowl, combine the mascarpone and ½ the remaining spices. In a second small bowl, combine the mayo and remaining spices.
Finish the mushrooms
When the mushrooms are beginning to soften, remove from the oven and stuff with the spiced mascarpone. Top with the panko (pressing to adhere) and drizzle with olive oil. Roast, 14 to 16 min., until golden brown.
Finish & serve
Toast the buns, cut-sides down, directly on an oven rack, 2 to 3 min., until warmed through. Spread the cut-sides of the buns with the spiced mayo. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the mushrooms (cut-sides up), onions, spinach and a bun top. Bon appétit!
