Portobello mushroom burger with goat’s cheese and rosemary sweet potato chips.
Sometimes you just get that burger and chip’s craving! And this recipe more than satisfies that desire while staying true to your vegetarian/ whole foods /gluten free way of life.
Tasty, nutritious and satisfying.
4 Portobello mushrooms 3 Large sweet potatoes (I always just wash them and bake them, love those crispy skins) Sprig of rosemary (from your garden if you happen to be so lucky) 2 Chunk’s of goat’s cheese (optional) Rocket or spinach to garnish 2 tbs olive oil or coconut oil
Marinade 1 tbs wholegrain mustard 2 tbs Tamari (or soy sauce if you don’t have a problem with gluten) 1 tsp Raw honey 1 tbls sriracha or hot sauce of your choice pinch of salt and pepper
Combine all the marinade ingredients in a mixing bowl, mix well. Place the mushrooms in the bowl and envelope them in the marinade. Cover and let them soak up all those flavours in the fridge for about an hour.
Meanwhile…..Slice your sweet potatoes into wedges or your preferred shape of chip and place them on a baking tin. Liberally cover them in oil and add the sprigs of rosemary and a pink of salt. Bake in the oven for 1 hour on 180 degrees. tossing as necessary.
When your chips are getting near to ready pop your saucy marinated mushroom onto a baking tray and into the oven for about 15 minutes.
Remove everything from the oven and get ready to plate up. You can personalise your mushroom burger with different garnishes. I went with goat’s cheese and spinach for a tangy iron rich finish! I also used a gluten free seeded bun, you can also go bunless!
Extremely nice and a little bit bold…go on!