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