Create the Herbed Cream Cheese Spread: In a small bowl, thoroughly stir together the softened cream cheese and your chosen herb seasoning blend.
Set it aside while you prepare the other components.
Cook the Patties & Mushrooms: Lightly coat a large nonstick skillet with cooking spray and heat over medium.
Add the frozen veggie patties and cook for 8-10 minutes, flipping occasionally, until hot all the way through. Simultaneously, heat the canola oil in a separate large skillet over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are tender and beautifully browned.
Assemble Your Masterpiece: Spread the herbed cream cheese mixture generously on the cut sides of your toasted whole wheat buns.
Place a cooked veggie patty on each bottom bun, top with a heaping spoonful of sautéed mushrooms, and finish with fresh lettuce and tomato slices, if using.
Place the top bun on and serve immediately.
Don't overcrowd the mushroom pan!
Cook them in batches if necessary to ensure they sauté and brown properly rather than steam.
