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.
Montreal Spice Blend
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.