Portobello Mushroom Burgers With Oven Fries

Portobello Mushroom Burgers With Oven Fries
Kana Okada
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

4
portobello mushrooms (about 1 1/4 pounds total), stems discarded
1/4
cup
olive oil
kosher salt and black pepper
4
slices Cheddar (about 4 ounces)
3
medium russet potatoes (about 1 1/2 pounds), cut into wedges
2
tablespoons
chopped fresh flat-leaf parsley leaves
1/3
cup
mayonnaise
2
tablespoons
Dijon mustard
lettuce and sliced red onion, for serving
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.
Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 659
  • 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
What does this mean? See Nutrition 101.

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