Crumbs: meat alternative mushroom “burger” and potato wedges

An easy and cheap recipe for your meatless Mondays.

Mushroom burger
Mushroom burger

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: 

  1. Preheat oven to 425 F.  
  1. Wash the potato and mushrooms and cut off the mushroom stems. 
  1. Slice the potato in half and slice each half into wedges of desired thickness.  
  1. Coat the baking sheet in non-stick spray, and place potato slices and mushrooms (stem side facing up) on a pan.  
  1. Spread a generous amount of olive oil on potato slices and mushrooms. 
  1. Sprinkle Lowry’s, garlic powder, and basil over everything.  
  1. Bake in the oven for 15 minutes.  
  1. After 15 minutes, take the pan out and flip everything to the other side, and add seasoning. 
  1. Put back in the oven and bake for another 15 minutes.  
  1. Top mushrooms with blue cheese and enjoy! 

Bailey Brockett can be reached at [email protected]. 

About the Author

Bailey Brockett Junior at the University of Idaho, majoring in Journalism with a minor English. I write for the LIFE section of the Argonaut as well as writing for Blot.

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