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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Chives
2 unit(s)
Sweet Potato
10 g
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 Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Salt*
1.33 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
