Mushroom burger with wilted spinach
July 17, 2013 § Leave a comment
Ingredients for two people
|2||red onion, sliced into rings|
|2 tbs||balsamic vinegar|
|60 g||sun-dried tomato|
|70 g||french goats cheese|
For the mushrooms
To start – get your bread out of the fridge to bring it to room temperature and preheat the oven to 180C.
Heat some oil in a pan over medium-high heat, place the mushrooms in the pan and cook for 3 minutes on either side. Once browned, place the mushrooms on an oven tray, season with salt and pepper and place in the oven for 5 minutes or until they have softened. Set aside in a warm resting place.
For the bread
Once you pull the mushrooms out of the oven this is a good time to bake your fresh bread, place the burger buns into the oven for 8-10 minutes, when ready remove from the oven and slice in half to get ready for burger assembly.
For the filling
In a pan, heat some more olive oil in a pan and add the onion rings, drizzle them with balsamic vinegar and cook for 3 minutes on either side or until they have cooked right through and caramelised. Once cooked remove from the pan and leave aside in a warm place. Add a little more oil to the pan, add the spinach and the garlic, cook for 2 minutes or until the spinach leaves have wilted down. Remove aside with the onion rings.
Start by dividing the spinach over the bases of the burger buns, then the onion, then the mushrooms, followed by the sundried tomato, and finally the goats cheese.
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