You can make the cheese sauce in between baking the burger items but here are the deets. Add 1 ounce of cream cheese to a small saucepan over a medium heat. Add in ¼ cup of half and half, and cook until well incorporated.
Add ½ cup shredded cheese and cook until cheese is fully incorporated, careful not to let the mixture boil. Mix in the 2 ounces of diced green chiles.
Peel the 3 onions, cut them in half, and slice them. Remove the stems from the 2 mushroom caps and scoop out the gills using a spoon. Rinse the mushrooms. Slice the 1 poblano chile pepper in half lengthwise, removing the stem, seeds, and pith.
Add sliced onions to a sheet of aluminum foil, drizzle them with olive oil, and then use another sheet to form a packet, fully enclosing the onions.
Place the wrapped onion packet on one side of a half-sheet baking pan (13” x 18”). Brush both sides of the poblano chile slices with some olive oil and place them on the other side of the pan. Bake for 30 minutes, flipping the foil packet and the poblanos halfway through.
Remove the pan from the oven, and remove the roasted chiles from the pan, and replace them with the 2 portabella mushroom caps. Brush the portabellas with some olive oil and sprinkle with sea salt. Return the pan to the oven and bake for another 15 minutes.
Remove the pan from the oven, brush the mushrooms with more oil, flip them over, and brush them with more oil. Brush two open areas on the baking sheet with oil and place your veggie burgers there. Remove the cover for the onions. Return the pan to the oven and bake for another 15 minutes.
Remove the pan and assemble your burgers!
Place the roasted portbellas stem side up, fill with smashed avocado, add a veggie burger, roasted poblano, and top off with grilled onions. Then drizzle it with the cheddar cheese sauce. Rinse and repeat!
Enjoy this recipe with a can of SIP certified wine!