Portabella Burger and Fries
1 large baker potato, washed, but not peeled
2 large portabella caps
1/2 Vidalia onion, sliced
1+1 tablespoon olive oil
Mustard (I like a spicy brown)
1 slice of cheese (optional and your preferred variety)
2 hamburger buns (Optional, but it makes for a more enjoyable “burger” experience)
Preheat oven to 450, and turn your grill on high.
Place 1 tablespoon olive oil in a medium sized bowl.
Slice the potato into 1/2 inch thick slices. Then cut into 1/2 thick fries. (I used a crinkle cutter from Pampered Chef.)
Place fries in the bowl and toss in the olive oil to coat.
Place fries on a baking pan, spread out so they are not touching.
Bake for 18-24 minutes (or until the outside is brown and crispy and the inside is soft and hot), turning halfway.
Remove and sprinkle with your preferred seasoning. I used Penzey’s Sunny Spain.
Take the portabella cap and remove the stem. With a spoon, scrape the gills off the underside. Coat the upper surface with the residual olive oil from the potatoes. Set aside.
While the fries bake, place the remaining olive oil in a non-stick skillet over medium-high heat. When hot, add onions. Saute until soft and caramelized (5-10 minutes.) Set aside.
After the onions are done, place the portabella caps on the grill (they could also be pan-fried on the stove.) Grill until they are hot and starting to sweat their juices. Lay the slice of cheese (if using) on the cap to let it melt. (I used a smoked Swiss.)
If you want, place your buns on the grill grate, cut side down, to toast them.
Place the portabella cap on the bottom of the bun. Place half of the caramelized onions on the cheese, and top with mustard. Serve with half the baked fries.
Nutritional data (Portabella Burger with 1 slice cheese and bun):
Sat fat: 4.7g
Nutritional data for the fries:
Sat fat: 0.5g
Add fresh or sauteed jalapenos.
A slice of tomato
Barbeque sauce and bacon (Yum!)