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

Portobello Mushroom Burgers

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.  

Mustard-Roasted Potatoes

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!