grilled portobello burgers + wild mushroom gravy + rosemary fries

This grilled portobello burgers w/ wild mushroom gravy and rosemary fries shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpringIntoFlavor #CollectiveBias

Spring has arrived and that means it is time to get outdoors and fire up the grill.  Spring moves fast here in the desert – Thursday has a high of 101 and it isn’t even May yet! Triple digits! We still have a couple of months before 115 becomes the average though, so for us it is grill day every day.  While I love a juicy steak, most days we like to keep our meals a bit leaner and the portobello mushroom is always a superstar.  Top with farm to flavor Alexia fries, a flavorful wild mushroom brie gravy and you are golden!


This grill obsession is a relatively new one for my family.  We just moved into our home in January which came with an outdoor kitchen (note: always buy a home that a chef built).  Prior to this home, we rented and never had much of a grilling situation.  In an earlier grilling post I compared owning a new grill to buying a new pair of designer heels.  Despite the growing pains, you cannot stop. You alter your wardrobe/meal plans around it. obsession.  Well, nothing has changed now that we are in the end of April and I have a f.a.b.u.l.o.u.s recipe to share with you guys!

When I went to post this recipe, I tried to come up with a shorter, more clever name but all three components are so important to the recipe.  The balsamic marinated portobello is the “meat”, a flavorful bite of nutritional yumminess!  A favorite in the vegetarian/vegan world, a nice thick portobello is all the “meat” you’ll need in this recipe.  You won’t miss the ground beef!  Grill the marinated portobellos about four minutes each side at high heat.  Adjust time for smaller caps.  For the last 20 seconds or so, place buttered buns insides down on the grill in preparation for the grilled mushrooms.


Today we are topping the portobellos with fries – but not just any fries – new Alexia Rosemary Fries which have an incredible natural texture and bright rosemary flavor.  These will be your new favorite fries, I swear, that you can bake up in your oven anytime!  Alexia has a full spectrum of all natural products: potato fries, sweet potato fries and onion rings – all awesome to keep in your freezer to supplement quick weekday meals!


Clearly we need a sauce for the portobello burger.  When I thought about topping the mushroom with fries, gravy immediately came to mind.  Poutine is a popular dish in Canada, which is gravy covered fries and it is SO good.  I decided to whip together a wild mushroom and brie gravy, a decadent sauce for this veggie-filled burger.  Perfection.


Assemble your burgers – bun, portobello, Alexia Rosemary Fries, gravy, bun.


Since this burger leans far to the umami and savory flavor profiles, I created a super simple bright and citric salad.  It is crazy easy – I didn’t even dress it!  It is just arugula, red grapefruit, fennel and cucumber.  That’s it!  It packs a peppery, citric, flavorful punch that brightens up any savory meal.


Keep in the know with Alexia by liking on Facebook and Pinterest

Find Alexia products at Walmart in the frozen aisle amidst other potato products!


[ultimate-recipe id=”33319″ template=”default”]

[ultimate-recipe id=”33318″ template=”default”]

Previous post

out of town bath routines {and soapy updos}

Next post

gift: ultimate detox bath with bentonite clay + kelp {relax + balance}

1 Comment

  1. May 1, 2015 at 10:39 am — Reply

    Wow! What a delicious recipe idea! I love that you made a poutine-inspired recipe for your portobello burger. I have to look for those Alexia Rosemary fries – I have heard such good things but have yet to try them myself! #client

Leave a reply

Your email address will not be published. Required fields are marked *