Montreal-Spiced Portobello Burgers
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Montreal-Spiced Portobello Burgers

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!

Optional Spice

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Portobello Mushroom

2 unit(s)

Artisan Bun

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

2 unit(s)

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


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)


1 unit(s)


4 tbsp


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

Not included in your delivery

0.06 tsp


1.33 tbsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber11 g
Protein18 g
Cholesterol45 mg
Sodium1880 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium350 mg
Iron4.5 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.


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


Roast sweet potatoes
  • 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.
Bake mushrooms
  • 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.
Toast buns and finish mushrooms
  • 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.
Finish and serve
  • 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.
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