Portobello Mushroom Burgers With Oven Fries
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · vegetarian, dairy-free
696 cal
22g protein
71g carbs
36g fat
per serving · estimated
Ingredients
- 2 large portobello mushroom caps
- 2 hamburger buns
- 2 oz provolone, sliced
- 3/4 lb frozen crinkle-cut fries
- 1 1/4 tbsp olive oil
- 1 1/2 tbsp mayonnaise
- for serving lettuce, tomato and red onion
- 2 tsp red wine vinegar
- 1 tsp each garlic powder, smoked paprika, salt, pepper
Method (tap to check — screen stays awake)
- Heat the oven to 450F, spread the fries in one layer on a hot sheet pan, and bake 25 minutes, flipping once, until they are browned and rigid.
- Wipe the mushroom caps clean and scrape out the black gills with a spoon so they do not weep dark liquid into the bun.
- Whisk the oil, vinegar, garlic powder, paprika, salt, and pepper and brush it over both sides of the caps.
- Cook them gill-side up in a hot grill pan 5 minutes, until liquid pools in the cap, then flip and cook 4 minutes more until they are tender all the way through and reduced in size.
- Lay the provolone on in the last minute and cover so it melts over the cap.
- Toast the buns cut-side down until golden and spread them with the mayonnaise.
- Build with lettuce, tomato, and onion and serve with the fries.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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