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Portobello Burgers 2022-07-05 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

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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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$20.99 ea.

3 L SELECTED VARIETIES

SAVE $5.00

MONINI EXTRA VIRGIN OLIVE OIL

$7.99 ea.

1 L

4

large portobello portobello mushrooms, stems and gills removed

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BELLE GROVE MUSHROOMS

$3.49 ea.

OYSTER 100 g OR BUTTON 227 g PRODUCT OF ONTARIO

BELLE GROVE MUSHROOMS

$3.49 ea.

OYSTER 100 g OR BUTTON 227 g PRODUCT OF ONTARIO

BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

$3.29 ea.

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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$3.69 ea.

PKG OF 6, 325 - 420 g SELECTED VARIETIES

FRONT STREET BAKERY FLAKY ROLL

$2.99 ea.

246 g

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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ROMAINE HEARTS OR ASSORTED COLOUR SWEET PEPPERS

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3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO

ROMAINE HEARTS OR ASSORTED COLOUR SWEET PEPPERS

$2.99 ea.

3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO

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3 PK PRODUCT OF U.S.A. or 3 PK PRODUCT OF MEXICO

Tomato slices

Fried onions to taste

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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

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