A vegetarian take on a backyard classic

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Prep Time: 20

Cook Time: 30

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

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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

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