Prep & Cooking time: 65 minutes
Recipe adapted from: ASDA
Notes: This recipe contains: Vitamin A, B-vitamins, Vitamins C & K, protein, fibre, potassium and iron.
This recipe was our New Year’s Eve Meal! It contained a lot of lovely flavours and felt like an upmarket pub meal. Haha yes… before you say it…we know! We’re not chefs, professional photographers or people that have hours to spend in Photoshop (the pictures do not lie right?!), so the presentation will never look perfect!…But were not aspiring to be chefs or food stylists- just a nutritionist and a dietitian providing you with healthy meals and advice! So all vegans, healthy trend setters and mushroom lovers rejoice- this is a great recipe!
500g Sweet Potato
250g Large Mushrooms
20g Wild rocket
14g DF Margarine (low-fat) (+4g for frying)
1 Kcal Fry Spray (low-fat cooking oil)
4g Herbs De Provence
Ground black pepper
60g White onion
120g Salad tomato
30g DF Hard cheese
4 GF Bread rolls (small) (optional)
5g Balsamic vinegar
16g Sweet chilli & tomato chutney (optional)
The fat and salt contents in this recipe fall under the ‘orange’ traffic light setting; meaning it’s an OK choice most of the time, but ‘green’ options are always the healthier choice!
Reducing the quantities of the: DF margarine, nuts and ‘cheese’ will help reduce the overall calories and fat content of this recipe; also ‘opt out’ of using condiments and load up on salad vegetables! You can also try serving the burgers with a little wholemeal rice instead of a roll; this will help to further reduce the salt, sugar and/or fat contents.
Heat the oven to 200°C/400°F. Prepare two baking sheets; line one with kitchen foil or a silicone mat.
Wash and chop the potatoes into wedges. Wash and pat the mushrooms dry; remove the stems and set aside. Wash the rocket and allow to dry. Place the margarine into a small dish; melt in the microwave.
Place the potato in to a large mixing bowl. Spray it with the low-fat cooking oil. Add half the quantity of the Herbs De Provence. Season them with some salt and pepper to taste. Mix to coat. Transfer onto the baking sheet without any foil. Place into the oven. Bake for 30-35 minutes or until tender and lightly browned.
Meanwhile, use a pastry brush and brush the underside of the mushrooms with the margarine. Place them onto the baking sheet. Place the baking sheet onto a ‘low oven shelf’. Bake for 8 minutes. Remove.
In the meantime, dice the mushrooms stems. Peel and dice the onion. Wash, remove the stem and then thinly slice the tomato; reserve the bottom slice and dice it. Roughly chop the nuts.
Finely grate the cheese.
Remove the mushrooms from the oven. Gently place the tomato on top. Season as necessary. Place back into the oven. Bake for a further 3-4 minutes. Remove.
In the meantime, heat a large non-stick frying pan or a medium-low heat. Add the remaining margarine. Allow to melt.
Add the mushroom stems, onion and reserved tomato ‘bottoms’. Gently fry for 1 -2 minutes or until tender.
Add the nuts and remaining Herbs De Provence. Mix together. Gently fry for a further minute. Remove from the heat.
In the meantime, prepare and/or heat your rolls (if desired/applicable).
Transfer the mushroom mixture into a large mixing bowl. Add the cheese and vinegar. Season it as necessary.
Spoon the mushroom mixture on top of the tomato. Place back into the oven. Bake for a further 5 minutes. Remove.
Cut the rolls into halves. Place the rocket onto the lower half, followed by the mushroom and then top with the other half of the roll. 🙂
Serve the potato wedges ‘to share’….
…or next to the burgers with some sweet chilli and tomato chutney (if desired).