I spotted a photo of a portabella burger recently, and it looked so tasty. Then when the weather turned warm I started thinking of burgers on the grill. Then I spotted some really nice looking portabellas at the grocery store. Burgers and fries it is! I decided not to do the whole grill thing, mostly because I hadn’t done it before and I wanted to try a more controlled method. Roasting these along with the fries worked out wonderfully!
- 4 portabella mushroom caps
- 2 TB soy sauce
- 2 TB worstershire sauce
- 4 small potatoes
- 1 TB olive oil
- salt and pepper to taste
- Add portabella mushroom caps along with soy sauce and worstershire sauce to a large zip top bag. Seal while removing as much air as possible. Marinade in the fridge for up to 2 days.
- Slice potatoes into thick french fry style pieces. Toss with oil, salt, and pepper.
- Preheat oven to 425. Spray or brush mushrooms with a small amount of oil. Place on the roasting pan. Add potatoes to the pan. Cook for 25 minutes.
We served these double decker style with leftover babaganoush smeared between 2 mushrooms along with some arugula. The buns were made from a rosemary dough divided into single serve size, rolled into balls, and allowed to rise before baking. It’s tough to describe the size of potatoes. These were relatively small, and the slices resulted in a “2-bite” fry. 🙂
We made a picnic out of it with the 2yo. He is totally not into sandwiches, and he doesn’t like white potatoes usually. His version included mushrooms, half a bun, apple slice “fries”, babaganoush, and a dollop of ketchup (that he eats with a spoon. haha).babaganoush, burgers, fries, kid food, portabella burger, recipe