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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!

Tags:Veggie
Allergens:Soy/SojaWheat/BléMilk/LaitEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Portobello Mushroom

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Chives

340 g

Sweet Potato

1 tbsp

Montreal Steak Spice

56 g

Spring Mix

80 g

Roma Tomato

1 unit

Lemon

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1.66 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber13 g
Protein20 g
Cholesterol50 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Zester
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce.

Remove cream cheese from fridge and set aside to come up to room temperature Cut sweet potatoes into 1/4-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, turning halfway through, until golden-brown, 20-22 min.

2

While sweet potatoes roast, thinly slice chives. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut tomato into 1/4-inch rounds. Combine chives, cream cheese and Parmesan in a medium bowl. Set aside. Combine mayo, lemon zest and lemon juice in a small bowl. Season with pepper. Set aside.

3

Pull the stems off portobello mushrooms. Brush the inside and outside of each mushroom cap with 1 tsp oil. Season with Montreal Steak Spice. Arrange caps on one side of another parchment-lined baking sheet, top-side up. Bake in the top of the oven, until juicy and fork-tender, 10-12 min.

4

When mushrooms are fork-tender, flip the caps over and fill with the cheese mixture. Halve buns, then arrange on the same baking sheet, cut-side up. Toast in the top of the oven, until buns are golden-brown and cheese mixture is melted, 3-4 min. (NOTE : For 4 ppl, toast buns in the bottom of the oven. )

5

Spread 1 tbsp lemon mayo on each bottom 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.