By combining roasted portobello mushroom with garlic-infused mozzarella in deliciously crusty ciabatta, you'll create a hugely satisfying veggie burger. Served with a chunky olive and caper salsa and roasted waxy potato wedges on the side, this burger makes for a moreishly Mediterranean flavour sensation!
Prep Time
35 min
Cuisine
Mediterranean
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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.
Ingredients contain
1 red onion
red onion
1 tomato
tomato
1 garlic clove
garlic
10g basil
basil (100%)
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
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
Cut the waxy potatoes into bite-sized chunks, place on an oven tray and coat with 1-2 tbsp olive oil
Season generously with salt and pepper and put in the oven for 20-25 min or until golden
2
Meanwhile, peel and finely dice the red onion[s]
Chop the tomatoes coarsely
Chop the basil coarsely, including the stalks
Drain, rinse and chop the black olives into 'O's
Peel and finely chop (or grate) the garlic
3
Combinethe choppedtomato, choppedbasil, capers, blackolives and 2-3 tbsp olive oil
Add about half of the diced onion (go easy if you don't like raw onion!)
Mix well and season lightly with salt and pepper – this is your salsa
Set aside until serving
4
Remove the stalks from the portobello mushrooms and keep them for the next step
Drizzle the mushrooms with olive oil, place on an oven-proof tray and put in the oven with the potatoes
Cook for 10 min or until tender
5
Chop the mozzarella and mushroom stalks coarsely
Mix with the choppedgarlic and remaining dicedonion
6
Remove the mushrooms from the oven and pour any liquid away
Spoon the mozzarellamix onto the mushrooms
Return to the oven for 10 min or until the cheese is melted and golden
7
Place the ciabatta rolls on an oven tray (use the mushroom tray if you want to save space) for 8-10 min
Once done, remove the ciabattas from the oven and cut open (carefully!)
8
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