Montreal-Spiced Portobello Burgers
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
2 tbsp
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Chives
340 g
Sweet Potato
½ tbsp
Montreal Spice Blend
56 g
Spring Mix
80 g
Tomato
1 unit
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1.33 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, remove cream cheese from the fridge and set aside to come up to room temperature. Preheat the oven to 450°F.Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! 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.
Meanwhile, 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. Add mayo, lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.
Pull stems off portobello mushrooms. Brush the inside and outside of each mushroom cap with 1 tsp oil. Season with 1 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) 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 caps over and fill with cheese mixture. (NOTE: If there is excess water from mushrooms on the baking sheet, carefully pat the sheet dry with paper towels.)Halve buns, then arrange on the baking sheet with mushrooms, cut-side up. (NOTE: For 4 ppl, toast buns directly on the bottom rack of the oven.)Toast in the top of the oven until buns are golden-brown and cheese mixture is melted, 3-4 min.
Spread 1 tbsp lemon mayo on each bottom bun. Stack mushroom caps, spring mix and tomatoes on each bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve any remaining lemon mayo on the side for dipping.
