Servings
Four
Ready In:
about 1 hr
Good For:
Dinner
Portobello Brie & Bacon Burgers with Sautéed Onions and Garlic
Roasted Potato Wedges
- 4 large Portobello Mushrooms (Mushroom haters in the family? Substitute a chicken thigh or half a chicken breast (butterflied)
- 1 large onion
- 4 – 8 slices of bacon
- ½ small wheel of Brie Cheese
- Mixed Lettuce Greens
- 1 large Tomato
- 4 Hamburger Buns or a large square of Foaccaia Bread
- 4 large Potatoes, cut into thin wedges
- 1 tsp Garlic granules
- 2 cloves Garlic, minced
- ¼ c Olive Oil
- 1 tsp butter
- Mayonnaise
- Salt & Pepper
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Step by Step Instructions
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Step 1
Heat oven to 350° and cook the bacon on a parchment lined baking sheet (about 20 min). While bacon is in the oven, slice the potatoes into thin wedges, place in a large bowl, sprinkle with salt, pepper, and garlic granules, and set aside.
Step 2
When the bacon is done, remove it from the pan and set aside. Pour the bacon fat that accumulated on the baking tray over the potato wedges (if you are not comfortable using the bacon fat in this way, drizzle olive oil over your potato wedges instead) and mix until wedges are well coated. Place wedges on the parchment lined baking sheet in a single layer (you can reuse the same sheet and paper that you used to cook the bacon) and place in the oven for about 40 minutes, until potatoes are tender and golden (time will vary depending on how thick you sliced your wedges).
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Step 3
While the potatoes are roasting, prepare the Portobello mushroom caps. Line another baking sheet with parchment paper, set aside, and brush the mushrooms with a kitchen towel or mushroom brush to clean them, and then remove the stems. Do not wash the mushrooms with water because they will absorb too much water and your dinner will be a hot mess!
Step 4
Mix the minced garlic and olive oil in a small bowl and use a pastry brush to brush the mushroom caps on both sides with garlic and olive oil. Use a thin coating on the top side of the mushroom cap, and be more generous with the underside. You can remove the gills of the mushroom caps by scraping them out with a spoon, if you like, or leave them be. Personally, for this adventure, I just leave them. Your dinner, your call!
Step 5
Next, place the brushed mushroom caps (top side down, gill side facing up) on the lined baking sheet and sprinkle generously with salt and pepper, then, once the potatoes have been in the oven for 20 min, pop the Portobellos into the oven beside the potato wedges for a further 20 min.
Step 6
While everything is finishing up in the oven, slice up that onion, sauté in a heavy pan with dash of butter until golden brown, and set aside. Slice your tomato, and slice the Brie into nice thin slices (Brie is lovely and rich, so you don’t want your slices too thick), ready your greens, toast or warm your burger buns or foccacia bread, if you like, and set out your condiments. For these burgers I recommend mayo only. There are a lot of wonderful flavors going on with these burgers and you don’t want to squelch them with too many condiments – mustard and relish would be an overwhelming insult…
Step 7
Once the Portobellos have been in the oven for 20 min, pull them out and dress them. Start with a layer of onions, then a slice or two of bacon, and finally, top them with a few slices of Brie, then pop them back into the oven for five minutes until the Brie is nicely melted.
Step 8
Next, turn off the oven, remove the potatoes and Portobellos, and let your family build their burgers! Spread mayo on the buns, add a nice layer of fresh greens, a mushroom cap, and slice or two of tomato and close it all up with the top of the bun. Serve the Garlic Potato wedges on the side, and enjoy your feast!
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