Montreal Spiced Portobello Burger
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Montreal Spiced Portobello Burger

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!

Tags:
Veggie
Allergens:
Milk
Mustard
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Portobello Mushroom

2 unit(s)

Artisan Bun

2 unit(s)

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

7 g

Chives

2 unit(s)

Sweet Potato

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

56 g

Spring Mix

1 unit(s)

Tomato

1 unit(s)

Lemon

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories540 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate42 g
Sugar10 g
Dietary Fiber7 g
Protein6 g
Cholesterol40 mg
Sodium1550 mg
Trans Fat0.3 g
Potassium750 mg
Calcium125 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Silicone Brush

Instructions

ROAST SWEET POTATOES
1

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.

PREP
2

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.

BAKE MUSHROOMS
3

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.

TOAST BUNS & FINISH MUSHROOMS
4

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 4ppl toast bun halves directly on the bottom rack of the oven.)

FINISH AND SERVE
5

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.