Portobello Mushroom Burgers with Polenta Veggie Chips

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 22, 2018.

To add extra moisture to your burgers, you can add a spoonful of salsa vert mayo to the buns before assembling.

Ingredients

Preheat oven to 230°C. Line two oven trays with baking paper. Cut carrot and parsnip into batons, 5x1cm. Cut brioche buns in half. Set all aside.
In a medium bowl, toss all veggie chip ingredients with a drizzle of oil until veggies are coated. Season, spread evenly on first prepared tray and roast for about 20 minutes, until crispy and tender. When 4 minutes cook time remains, push veggies to one side and add buns to tray. Return to oven until buns have warmed through.
While veggies cook, remove stems from mushrooms and place, skin-side-down, on second prepared tray. Drizzle with a little oil and season. In a small bowl, combine rosemary leaves and feta and divide evenly over mushrooms. Roast (on rack below veggies) for about 12 minutes, until tender.
While mushrooms cook, combine salsa vert and mayonnaise in a small bowl and season to taste.
In a medium bowl, toss baby kale with half the salsa vert mayonnaise and season to taste. Thinly slice tomato and set aside.
To serve, fill brioche buns with roasted mushrooms, baby kale and tomato. Serve polenta veggie chips on the side with extra salsa vert mayonnaise for dipping.