Recipe: Portabella Mushroom Burgers with Spiced Crinkle Cut Fries

I stumbled across this idea a little while ago on one of the websites I visit often which is full of daily inspirations, recipes &  DIY projects, called {A Beautiful Mess}. It struck me as fun and different and quite healthy too. I was a little unsure how well it would go around my house though and pinned it for a later time. As religious Jews we do not mix meat and dairy so a cheese burger is of course a no-no. Some people use non dairy cheese or mock beef patties so that they can enjoy that theory without breaking any rules. I thought this was a great twist in that way. So I decided to prepare it for dinner one night. When my husband first saw these on his plate he was very curious about what kind of cheese it was, thinking I had perhaps used a meat hamburger and added some non dairy cheese. He was happy with the realization that what looked like meat was actually a roasted portabella mushroom as we’ve had that non dairy cheese before and just weren’t impressed with it.
For an even healthier variation, a whole wheat or whole grain bun can be used and the french fries were just spiced and baked so not too bad, I think.
My recipe is actually quite a bit different then the original so if you’d like to see that idea, go check it out here.
Here's the recipe:

Portabella Mushroom Burgers & Spiced Crinkle Cut Fries:
Large Portabella Mushroom Caps, Cleaned Well, Stems Removed
China Mehadrin Sweet Chili Spring Roll Sauce
Red Pepper, Cut into Strips
1 Shallot, Chopped Up
Cheddar Cheese Slices
1 Cup Cut up Romaine Lettuce
1 Tablespoon Olive Oil
Some Salt and Pepper
Hamburger Buns
Frozen Crinkle Cut Fries
A little Garlic Powder, Onion Powder, Sour Salt and Pepper
1. Preheat the oven to 450. Lay the portabella mushroom caps, red pepper slices and chopped shallots out on a baking sheet. Sprinkle the veggies with olive oil and some salt and pepper. Place the baking sheet in the oven for about 25 minutes or until the veggies are browned on the outside but soft on the inside.
2. Spread the buns with a little sweet chili sauce. Place a roasted mushroom cap on the bottom half and top it with the red pepper strips, shallots, romaine lettuce and a cheddar cheese slice, finish with the top half of the bun to seal.
3. Sprinkle the frozen crinkle cut french fries with spices- garlic powder, onion powder, sour salt and pepper. Bake on 450 for 15-20 minutes until they cooked through and crispy.
Enjoy the recipe!
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