Portobello Burger with Goat's Cheese
with red cabbage slaw and cranberry chutney
This recipe provides 260 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Potatoes
½ sprig
Fresh rosemary
½ piece
Red onion
½ piece
Apple
1 piece
Portobello mushroom
65 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
1 piece
Carrot bun
(Contains: Soja, Tarwe, Gluten, Sesamzaad May be present: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei)
50 g
Shredded red cabbage
10 g
Cranberry chutney
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
0.51 tablespoon
Extra virgin olive oil
½ tablespoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Wash the potato and cut it into fries. Pull the rosemary leaves off the stems.
- Mix the fries with the rosemary and spread over one side of a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the fries for 25 - 30 minutes.
- Chop the onion into half rings.
- Core the apple. Slice half of it and dice the other half.
- Remove the stems of the portobello.
- Put the portobello in the oven on the same baking sheet and bake for 10 minutes.
- In a small bowl, mix the goat's cheese with the Italian seasoning and some salt and pepper to taste.
- Carefully pour away the liquid that came out of the portobello while it was in the oven, then pat it dry with kitchen paper.
- Fill the portobello with the goat's cheese.
- Bake the portobello and the carrot buns for another 4 - 6 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 4 - 5 minutes.
- Deglaze the onion with the balsamic vinegar.
- In a salad bowl, the extra virgin olive oil, white wine vinegar and honey (see pantry for amounts).
- Add the red cabbage and diced apple to the dressing. Season with salt and pepper.
- Serve the carrot buns, fries and red cabbage slaw onto plates.
- Fill the carrot buns with the apple slices, portobello and onion.
- Drizzle over the cranberry chutney.
