Portobello Mushroom Burgers With Oven Fries

Portobello Mushroom Burgers With Oven Fries
Kana Okada
Stir sharp mustard into mayonnaise and spread on English muffins for an easy way to kick up the flavor of these burgers.

Get the recipe for Portobello Mushroom Burgers With Oven Fries.
Serves 4
preparation
15
minutes
cooking
30
minutes

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.