Portobello Mushroom Burgers With Oven Fries

portobello-mushroom-burgers
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 659 calories
    • Fat 39 g
    • Sat Fat 10 g
    • Cholesterol 36 mg
    • Sodium 909 mg
    • Protein 17 g
    • Carbohydrate 61 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 333 mg

Ingredients

  1. Check 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
  2. Check 1/4cup olive oil
  3. Check kosher salt and black pepper
  4. Check 4 slices Cheddar (about 4 ounces)
  5. Check 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
  6. Check 2tablespoons chopped fresh flat-leaf parsley leaves
  7. Check 1/3cup mayonnaise
  8. Check 2tablespoons Dijon mustard
  9. Check lettuce and sliced red onion, for serving
  10. Check 4 English muffins, split and toasted

Directions

  1. Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
  2. Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.
  3. Meanwhile, on a separate rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender, 18 to 20 minutes; toss with the parsley.
  4. Mix together the mayonnaise and mustard in a small bowl.
  5. Stack the lettuce, mushrooms, onion, and mayonnaise mixture between the English muffins. Serve with the oven fries.