For a veggie option that's packed with flavour, you'll fill crispy ciabattas with oven-roasted portobello mushrooms, creamy goats' cheese and sweet, sticky caramelised onions. Ciabatta be hungry!
Prep Time
35 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the potatoes (skins on) into wedges
2
Add the potato wedges and portobello mushrooms to a baking tray
Drizzle everything with olive oil and a generous pinch of salt and put the tray in the oven for 20-25 min, or until everything is cooked through and tender
3
Meanwhile, peel and finely slice the red onions
4
Heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil and a knob of butter over a medium heat
Once hot, add the sliced red onion and a pinch of salt cook for an initial 8-10 min or until softened
5
Once softened, add half the balsamic vinegar (save the rest for later!) and 1 tbsp [2 tbsp]sugar and cook for a further 6-7 min or until sticky and caramelised – these are your caramelised onions
6
While your onions are cooking, combine the remaining balsamic vinegar with 1 tbsp [2 tbsp]olive oil and a pinch of salt – this is your balsamic dressing
Chop the cherry tomatoes in half
7
Put the ciabatta rolls in the oven for 5 min or until they're hot and crusty
Carefully slice them in half before serving
Wash the rocket, then pat it dry with kitchen paper
8
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