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Dinner

Grilled Portobello Mushroom Burgers with Roasted Potato Wedges

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Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

Marinade

  • 2 Tbsp balsamic vinegar
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp olive oil
  • 1 Tbsp dried rosemary
  • 1 tsp grilling seasoning use your favorite

Portobello Burger

  • 1/2 tsp olive oil
  • 4 ea. portobello mushrooms
  • 4 ea. whole grain hamburger bun

Roasted Potato Wedges

  • 2 ea. russet potatoes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp olive oil

Instructions

For the Marinade

  • Whisk together the vinegar, soy sauce, oil, rosemary, and your favorite seasoning (steak or poultry).
  • Place mushroom caps in the bowl, toss to coat, and let stand at room temp for 20 minutes.

For the Roasted Potato Wedges

  • While the mushrooms marinate, preheat the oven to 425 degrees Fahrenheit.
  • Wash and dry potatoes, slice in half, then each half into 4 wedges.
  • Toss wedges with a small amount of oil, salt, and pepper.
  • Spread evenly onto parchment lined baking sheet and bake for 30 minutes.

For the Portobello Burger

  • Preheat grill to medium heat.
  • Brush the grill with oil.
  • Place mushroom caps onto the grate, reserve the marinade for basting.
  • Grill for 5 to7 minutes on each side, brushing with marinade frequently.
  • When finished, top on a toasted bun with your favorite sauces, condiments, and cheese.

Chef Tips

Optional: top “burgers” with your favorites like sliced tomatoes, sliced onions, cheese, pickles, ketchup, mustard, BBQ sauce etc.

Nutrition

Serving: 1ea. | Calories: 540kcal | Carbohydrates: 70g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 820mg | Fiber: 8g
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