HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMontreal Spiced Portobello Burger
Montreal Spiced Portobello Burger

Montreal Spiced Portobello Burger

with Sweet Potato Wedges

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

2 unit

Artisan Bun


2 tbsp

Cream Cheese


¼ cup

Parmesan Cheese


7 g


340 g

Sweet Potato

1 tbsp

Montreal Spice Blend

56 g

Spring Mix

80 g

Roma Tomato

1 unit


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber13 g
Protein20 g
Cholesterol50 mg
Sodium2120 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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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 a medium bowl. Set aside. Combine the mayo, lemon zest and lemon juice in a small bowl. Season with pepper and set aside.


Pull the stems off portobello mushrooms. 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 one side of 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 mixture 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 burgers and sweet potato wedges between plates. Serve any remaining lemon mayo on the side, for dipping.