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.
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Montreal Steak Spice
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.
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.
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.
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. )
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.