Portobella Mushroom Burger with Oven Fries

Happy Father’s Day to all the Dad’s out there!!  Seeing as Dad’s usually own the title “Master Of The Grill” I thought I would share a scrumptious (and a little healthier I might add) substitute for the tried and true burger.  Whether Mom is taking over the cooking duties tonight or you just don’t feel like firing up the grill, this recipe is a crowd pleaser and super easy.  I also loved the oven fries…so good and a healthier spin fries.  I will say that I left the fries in a little longer and put it under the broiler a few minutes to really crisp them up, but feel free to cook them according to the directions for a less crispy. 

 Ingredients

4 portobello mushrooms (about 1 1/4 pounds total), stems discarded

4 tablespoons    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

1/3 cup mayonnaise

2 tablespoons    Dijon mustard

4 English muffins, split and toasted

lettuce and sliced red onion, for serving

Directions

Heat oven to 425° F. On a rimmed baking sheet, brush the mushrooms with 2 tablespoons of the oil; season with ¼ teaspoon each salt and pepper. Place 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.

Meanwhile, on a second 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.

In a small bowl, mix together the mayonnaise and mustard. Spread on the English muffins and form sandwiches with the mushrooms, lettuce, and onion. Serve with the oven fries.

Recipe Source: Real Simple

Picture Source: Real Simple