Food To Feel Good About at M&S – A Recipe Review

Portobello mushroom burger with ricotta and rocket slaw

M&S will be showcasing their summer produce at the Royal Welsh Show from 21st – 24th July, at a stand focusing upon animal welfare and conservation. The stand will offer a range of activities for children including a conservation quiz, observation bee hive, active beetle bank and more. According to Steve Mclean, Head of Agriculture and Fisheries at M&S, it’s all about “Food to Feel Good About”.

Again this year, M&S are sponsoring a selection of the beef and sheep livestock classes, including the Aberdeen Angus Cattle section. The supermarket will also be lending its support to young people in the agriculture industry through its sponsorship of the Young Handler competitions. For further details about the Royal Welsh Show, please click here.

To celebrate their new product range, M&S invited me to try out one of their recipes using ingredients supplied by my local store:

Portobello mushroom burger with ricotta and rocket slaw

Ingredients (serves 4)

4 whole large Portobello mushrooms 
2 whole garlic cloves
6g fresh thyme leaves
1tbsp balsamic vinegar
1tbsp olive oil
20g pesto sauce (Jar or fresh) 
80g ricotta cheese
75g rocket leaves
10g balsamic vinegar
40g mayonnaise (low fat)
2 whole spring onions, cut into strips
1 whole carrot, cut into strips
1 tbsp honey
4 whole traditional sesame toasted burger buns
  1. Clean and peel the Portobello mushrooms.
  2. Using a small knife, cut slits into the mushrooms, thinly slice the garlic cloves and push them into the slits in the mushrooms. Make sure the slits are wide enough for you to be able to push the garlic into them without being too forceful, as this can cause the mushrooms to fall apart (I hold my hands up!)
  3. Place the mushrooms into a dish, sprinkle them with thyme and pour over the
    balsamic vinegar and oil. Leave to marinate for one hour.
  4. Mix the ricotta with the pesto.
  5. Mix the rocket leaves, spring onions and carrot strips with the honey, mayonnaise and remaining balsamic vinegar.
  6. Heat a grill pan or griddle and, whilst smoking, add the mushrooms and grill for three to four minutes on each side, until cooked and slightly charred all over. Remove and toast the sesame buns. Spread the buns with herbed ricotta and add a grilled mushroom, top with a spoonful of rocket slaw, then replace with the top burger bun.

These burgers taste great, and they are surprisingly filling. I’ve never marinated a Portobello mushroom before, but I have a feeling I’ll be doing it again. The ricotta and rocket slaw was unusual, yet very moreish. I’m a big meat lover, so I was surprised that I didn’t really miss eating meat in this dish. Not a bad word to say, really – a great alternative to the traditional hamburger or hotdog!

The ingredients used to make this recipe were provided to me complimentary by M&S. 


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