Portobello Mushrooms & Fries

A

Ingredients

  • 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
  • 1/4 cup olive oil
  • kosher salt and black pepper
  • 4 slices Cheddar (about 4 ounces)
  • 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • lettuce and sliced red onion, for serving
  • 4 English muffins, split and toasted

How to Make It

Step 1

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 2

Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.

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