Friday, October 29, 2010

Diva In The Kitchen: Portobello Mushroom Burgers with Mustard-Roasted Potatoes




I made these the other day using the Sandra Lee recipe.  They were DELICIOUS!  Mr. Diva loved them too!

My tweaks are as follows:
Prior to cooking mushrooms, I sliced an onion thin and sauteed them with garlic and butter, seasoned with Mrs. Dash chicken seasoning, Worcestershire, salt, and pepper.  I put them in a bowl and then cooked the mushrooms.
For grill seasoning, I used my favorite Mrs. Dash Chicken Seasoning.
Instead of cheddar cheese, I melted sliced provolone over them.
Instead of using a hamburger bun, we toasted some sliced roasted garlic bread we had in the fridge and made open-faced mushroom burgers.

The aioli was YUMMY!  It was tangy and garlicy and lighter than just mayo.  




I have made these many times and love them so much.  This time, I used small Yukon Gold potatoes and a sweet potato.  Otherwise, I pretty much do them as the recipe is.  I probably add way more garlic though.  The mustard isn't overpowering and the lemon gives it a fresh zing.  The flavor is so great and subtle and they get nice and crispy.

ENJOY!




2 comments :

  1. The next time my husband goes away on business, I'm so making that burger (he's a cheese hater)

    ReplyDelete
  2. They are so good! I actually need to make them again really soon. It has been a while.

    ReplyDelete

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