Portabella Mushroom Burgers With Oven Fries


Portobello Mushroom Burgers & Oven Fries


Serves 4
Hands-On Time: 15 min
Total Time: 30 min

4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
1/4 cup olive oil
kosher salt & 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 & toasted

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, & ¼ teaspoon each salt & pepper on a rimmed baking sheet. Place the mushrooms stem-side down & roast until tender (18 to 20 minutes). Top each mushroom with a slice of Cheddar & continue to cook until melted (3 to 5 minutes) more.

Meanwhile, on a separate rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of oil & ¼ teaspoon each salt & pepper. Roast, tossing once, until tender(18 to 20 minutes); toss with the parsley. Mix together the mayonnaise & mustard in a small bowl. Stack the lettuce, mushrooms, onion, & mayonnaise mixture between the English muffins. Serve with the oven fries.

Bon appetite!

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