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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Portobello Mushroom
2 unit
Artisan Bun
(Contains: Wheat)
2 tbsp
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
7 g
Chives
340 g
Sweet Potato
1 tbsp
Montreal Spice Blend
56 g
Spring Mix
80 g
Tomato
1 unit
Lemon
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove cream cheese from fridge and bring to room temperature. 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.
While sweet potatoes roast, 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 4 ppl toast bun halves 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.
