Grilled Portabella Burgers with Sweet Potato Fries

Growing up I hated mushrooms. About a year ago I bought some from the farmer’s market because a friend kept talking about how amazing they were. She was right..and I have been enjoying them ever since!

I picked up two portabellas from the farmer’s market last week and decided we would have grilled portabella “burgers” for dinner. I think the key to making these so delicious is using a marinade before grilling. The sweet potato fries on the side with a spicy dipping sauce was a great addition.

What you’ll need:

“Burger” marinade

  • 3 tbsp balsamic vinegar
  • 1/2 tbsp olive oil
  • 1/2 lemon, juiced
  • 1 glove garlic, minced
  • salt and pepper

Wash mushrooms and remove the stems. Combine ingredients in a bowl (or a zip lock bag) and pour over mushrooms. Marinate for about an hour, flipping once if you’re using a bowl.Then grill for about 4-5 minutes on each side. We topped them with guacamole and grilled red onions and ate them on cabbage leaves instead of buns. This marinade was so good that you didn’t even need sauce on top!

Sweet potato fries

  • 1 large sweet potato, sliced into fry size bites (serves 2 people)
  • 1 tbsp olive oil
  • salt and pepper

Coat the fries in olive oil, sprinkle with salt and pepper and bake on 375 for about 25-30 minutes until lightly crispy. (sprinkle a little cornstarch on top for extra crisp!)

Spicy Sriracha Dipping Sauce

  • 1/4 cup non-fat Greek Yogurt (more if you’re making sauce for more than 2 people)
  • 1 tbsp sriracha (less if you don’t like too much spice)
  • 1/4 lemon, juiced
  • tsp garlic powder or garlic salt

Combine all ingredients and serve. If you like this extra spicy you can add more sriracha, but definitely taste this before serving. The light color of the finished product can be misleading..it is still incredibly spicy!

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