Are you looking for a delicious and healthy meal that's perfect for a summer barbecue or a quick weeknight dinner? Look no further than these grilled portobello mushroom burgers with sweet potato fries! This recipe is easy to make, packed with flavor, and sure to satisfy even the pickiest eaters.
Ingredients:
- 4 large portobello mushroom caps
- 4 whole wheat hamburger buns
- 1 large sweet potato
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup baby spinach leaves
- 1 large tomato, sliced
- 1 avocado, sliced
First, preheat your grill to medium-high heat. While the grill is heating up, prepare the sweet potato fries. Wash and peel the sweet potato, then cut it into thin strips. In a large bowl, toss the sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the sweet potato fries out in a single layer on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown. While the fries are baking, prepare the portobello mushrooms.
Using a small spoon, scrape out the gills from the underside of the mushroom caps. Brush both sides of the caps with olive oil and sprinkle with salt and pepper. Place the mushrooms on the grill, gill side up, and grill for 4-5 minutes per side, until tender and grill marks appear.
Assemble the burgers by placing a portobello mushroom cap on each bun, then topping with baby spinach leaves, sliced tomato, and sliced avocado. Serve the burgers hot with a side of sweet potato fries.
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