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.



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

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