Cheesy Portabello Veggie Burger

with Sweet Potato Fries
Calorie smart
In this recipe, you'll stuff cheddar cheese into a roasted mushroom to create an epic veggie burger!
Cooking time: 35 min
Cals 576 · Prot 28 · Carbs 58 · Fat 31
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Portabello mushroom
2 Piece
Olive oil
1 Tbsp
0.5 Tsp
Mature cheddar
90 Grams
0.5 Tsp
Fresh chives
15 Grams
33 Grams
20 Grams
Dijon mustard
6 Grams
Crispy onions
20 Grams

Sweet potato

Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
0.5 Tsp


1 Piece
Burger bun
2 Piece
Baby gem lettuce
1 Piece


1 Make fries
Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until they are fully coated. Bake for 30 min or until golden and crisp.
2 Roast mushrooms
Meanwhile, remove the stalks from the mushrooms. Place the mushrooms cap side up on a second baking tray (see step photo). Drizzle with oil and sprinkle with a pinch of salt. Bake for 10 min.
3 Prep
Meanwhile, slice the tomatoes. Very finely chop the chives. Grate the mature cheddar.
4 Add cheese
After 10 min, turn the mushrooms over. Stuff the mushrooms with the grated cheese. Bake for 10 min further, until the cheese is melted and golden.
5 Make sauce
Meanwhile, in a bowl, combine the mayonnaiseketchup, chopped chives and Dijon mustard with a pinch of salt - this is your burger sauce.
6 Serve
Meanwhile, place the burger buns in the hot oven for 3-4 min or until warmed through. Load the warmed burger buns with the burger saucelettuce leaves, sliced tomatoes, cheesy mushrooms and crispy onions. Serve the fries to the side.
Tips for fussy eaters
Leave the Dijon mustard and chives out of the sauce!
Pro tip
Add a crushed garlic clove to the grated cheese for extra mmmmh!

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