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Portobello Burgers https://www.metro.ca/userfiles/image/recipes/burger-portobello-11955.jpg PT20M PT10M PT30M
Mix the mayonnaise, lime juice, chopped fresh dill, salt and pepper in a bowl. Set aside.Heat 2 tbsp. of olive oil in a pan over medium-high heat. Cook the SO VEGGIE SO WISE veggie fillets together with the steak seasonings and green onion for 5 minutes, while stirring often. Set aside.Brush portobello mushrooms with 1 tbsp. of olive oil. Add salt and pepper to taste.In the same pan, lay the mushrooms and cook over high heat for 1 minute, gill side down.Reduce heat to medium-low, flip over the mushrooms and garnish with the seasoned veggie fillet mixture.Top with crumbled goat cheese and cook for another 2 minutes. Set aside.Still in the same pan, toast the buns over medium heat for 1 minute on each side or until hot and lightly golden.Spread each bun generously with fresh dill mayonnaise, add the stuffed portobello, lettuce, tomato slices and fried onions to taste.Source : L’escouade culinaire
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3 tablespoons olive oil 4 large portobello portobello mushrooms, stems and gills removed 180 g SO VEGGIS SO WISE veggie fillets 1 c. à soupe of steak seasoning (your favorite) 1 green onion, finlely chopped 100 g of crumbled goat cheese 4 brioche burger buns Fresh Dill Mayonnaise 1/2 cup of mayonnaise 2 tablespoons of lime juice 2 tablespoons fresh dill, chopped Salt and ground pepper Toppings Lettuce Tomato slices Fried onions to taste
Portobello Burgers

Portobello Burgers

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4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 tablespoons
    olive oil
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    MONINI EXTRA VIRGIN OLIVE OIL

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    1 L


  • 4
    large portobello portobello mushrooms, stems and gills removed
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    227 g, PRODUCT OF ONTARIO


  • 180 g
    SO VEGGIS SO WISE veggie fillets
  • 1 c. à soupe
    of steak seasoning (your favorite)
  • 1
    green onion, finlely chopped
  • 100 g
    of crumbled goat cheese
  • 4
    brioche burger buns
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    FRONT STREET BAKERY FLAKY ROLL

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  • Fresh Dill Mayonnaise
  • 1/2 cup
    of mayonnaise
  • 2 tablespoons
    of lime juice
  • 2 tablespoons
    fresh dill, chopped

  • Salt and ground pepper

  • Toppings

  • Lettuce
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  • Tomato slices

  • Fried onions to taste
Imprimer ma sélection

Preparation

Mix the mayonnaise, lime juice, chopped fresh dill, salt and pepper in a bowl. Set aside.

Heat 2 tbsp. of olive oil in a pan over medium-high heat. Cook the SO VEGGIE SO WISE veggie fillets together with the steak seasonings and green onion for 5 minutes, while stirring often. Set aside.

Brush portobello mushrooms with 1 tbsp. of olive oil. Add salt and pepper to taste.

In the same pan, lay the mushrooms and cook over high heat for 1 minute, gill side down.

Reduce heat to medium-low, flip over the mushrooms and garnish with the seasoned veggie fillet mixture.

Top with crumbled goat cheese and cook for another 2 minutes. Set aside.

Still in the same pan, toast the buns over medium heat for 1 minute on each side or until hot and lightly golden.

Spread each bun generously with fresh dill mayonnaise, add the stuffed portobello, lettuce, tomato slices and fried onions to taste.

Source : L’escouade culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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