Portobello Burgers and Fries

If you’re craving the flavor of a burger and fries, but want something whole foods plant based then this might do the trick! Portobellos are a great source of protein, vitamin d, and have a meaty texture that make a great burger replacement. They also soak up any flavor you add to them so it’s versatile. You can marinate the portobellos, grill or bake them, and serve them on a bun with all of your favorite toppings. I made fries on the side and they were so crispy and delicious without any oil! It was such a tasty meal and it looks guilt inducing without having to feel any guilt!

Portobello Burgers

2 portobello caps, destemmed and cleaned

1/8 cup balsamic

1/8 cup low sodium soy sauce

1 tsp minced garlic

1/4 tsp thyme

1 tsp fresh rosemary


1 zucchini, halved and sliced lengthwise

Ciabatta rolls, toasted

Toppings- lettuce, tomato, ketchup, mustard, onion,

1. In shallow dish, add the first 7 ingredients and add the portobellos open side up and spoon some marinade inside. Make sure the gills are spooned out. Let them sit for 30-45 minutes.

2. Preheat oven to 400* and put fries in to bake.

3. On a parchment lined pan, add zucchini and sprinkle with salt and pepper then add portobellos. Bake for 15-20 minutes and then pour the liquid out from the middle of the portobellos.

4. Toast rolls and assemble burger with toppings, portobello, and sliced zucchini.

5. Serve with a side of fries and enjoy!

Fries– 2 russet potatoes, sliced into fries, sprinkle of garlic powder, smoked paprika, pepper, nutritional yeast

Bake on parchment on 400* for 35-45 minutes until crispy.

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