Even if you don’t follow a vegetarian diet, adding a few meatless options into your weekly meal plans is a great way to lower your carbon footprint, cut down your grocery bill, and experiment with new ways of cooking. This mushroom “burger” with a side of crunchy potato wedges is an excellent, and delicious place to start!
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Servings: Two
Ingredients:
2 portobello mushrooms
1 potato
Olive oil
Lawry’s Seasoning
Garlic powder
Basil
Blue cheese
Directions:
- Preheat oven to 425 F.
- Wash the potato and mushrooms and cut off the mushroom stems.
- Slice the potato in half and slice each half into wedges of desired thickness.
- Coat the baking sheet in non-stick spray, and place potato slices and mushrooms (stem side facing up) on a pan.
- Spread a generous amount of olive oil on potato slices and mushrooms.
- Sprinkle Lowry’s, garlic powder, and basil over everything.
- Bake in the oven for 15 minutes.
- After 15 minutes, take the pan out and flip everything to the other side, and add seasoning.
- Put back in the oven and bake for another 15 minutes.
- Top mushrooms with blue cheese and enjoy!
Bailey Brockett can be reached at [email protected].