Montreal Spiced Portobello Burger
with Sweet Potato Wedges
This Portobello mushroom burger is seasoned with Montreal steak spice and topped with a cream cheese and chive stuffing. Sweet potato wedges are the perfect side for this earthy veggie dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Portobello Mushroom
2 unit(s)
Artisan Bun
2 unit(s)
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
7 g
Chives
2 unit(s)
Sweet Potato
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 g
Spring Mix
1 unit(s)
Tomato
1 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Cut sweet potatoes into 1/4-inch wedges, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, turning halfway through cooking, until golden-brown, 20-22 min.
Thinly slice the chives. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut the tomato into 1/4-inch slices. Combine the chives, cream cheese and Parmesan in medium bowl. Set aside. Combine the mayo, lemon zest and lemon juice in small bowl. Season with pepper and set aside.
Pull the stems off mushroom caps. Brush the inside and outside of mushroom caps with 1 tsp oil per cap. Season with Montreal Spice Mix. Arrange caps top-side up on another parchment-lined baking sheet. Bake, in the top of the oven, until juicy and fork-tender, 10-12 min.
When mushrooms are fork-tender, flip the caps over and fill with the cheese mixture. Halve buns, then arrange, cut-side up, on the same baking sheet. Toast in the top of the oven, until buns are golden-brown and cheese melts, 3-4 min. (NOTE: for 4ppl toast bun halves directly on the bottom rack of the oven.)
Spread 1 tbsp lemon mayo on each top bun. Layer each bottom bun with a mushroom cap, spring mix and tomatoes. Top with top bun. Divide sandwiches and sweet potatoes between plates. Serve any remaining lemon mayo on the side, for dipping.