American · Dinner
Pacific Northwest Grilled Portobello Burger Plate
Pacific Northwest vegetarian burger reading a meaty portobello cap marinated in balsamic and thyme then grilled hard until juicy, stacked on a toasted brioche bun with melted smoked gouda and caramelized onion, plated with rosemary roasted fingerling potatoes for a forest-leaning weekend meal.
$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
24Calories
3gProtein
0gFat
4gCarbs
2gSugar
2gFiber
9mgSodium
0mgChol
Goes well with
Saint-Emilion BordeauxSaint-Emilion Bordeaux — A medium-bodied...
local
Beaux Freres Willamette Pinot NoirBeaux Freres Willamette Pinot Noir — A m...
international
Instructions
1
Prep
Heat oven to 425°F. Wipe portobello caps clean, remove stems. Halve fingerling potatoes lengthways. Thinly slice onion. Mince garlic. Pick thyme and rosemary. Whisk 2 tbsp olive oil, balsamic vinegar, tamari, garlic, thyme, brown sugar, 0.5 tsp salt, and pepper. Turn portobello caps through marinade, rest 10 minutes.
2
Roast
Toss fingerlings with 2 tbsp olive oil, rosemary, and 0.5 tsp salt on a large sheet pan. Roast at 425°F for 25 minutes, flipping at 14 minutes, until edges turn deep golden.
3
Saute
Heat butter and remaining 2 tbsp olive oil in a heavy skillet over medium heat 1 minute. Add onion and 0.5 tsp salt, cook 13 minutes, stirring every 3 minutes, until deep amber and caramelized.
4
Grill
Heat a grill pan over medium-high 3 minutes. Lay portobello caps gill-side up in batches if needed, grill 4 minutes per side, brushing with remaining marinade, until softened with grill marks. Top with smoked gouda, cover 90 seconds until melted.
5
Toast
Toast brioche buns cut-side down in a dry skillet over medium heat 60 seconds until golden. Spread mayonnaise and Dijon on each bun.
6
Plate
Layer arugula on each bun base, add portobello with melted gouda, top with caramelized onion, close the bun, and serve with rosemary fingerling potatoes piled alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) portobello mushroom caps
- 500g (17.6 oz) fingerling potatoes
- 240g (8.5 oz) yellow onion
- 60g (2.1 oz) smoked gouda
- 2 brioche burger buns
- 40g (1.4 oz) arugula
- 90ml (6 tbsp) extra-virgin olive oil
- 30g (1.1 oz) unsalted butter
- 2 tbsp balsamic vinegar
- 2 tbsp tamari
- 4 garlic cloves
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary leaves
- 2 tsp light brown sugar
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard