Hickory-Smoked Portobello Burgers
Sweet Potato Fries
Everyone enjoyed the Portobello Burgers last week, so we decided to make a (slightly different) tonight. Gotta keep the sweet potato fries though... ;)
We hickory-smoked the mushrooms for 20 minutes, then marinated them in shallow dish with 1 tbs. olive oil, 1 tbs. tamari, 1 tbs. ketchup and 1 garlic clove, minced -- for 10 minutes. Then they were grilled starting stem side down, for 7-8 minutes, flipped and grilled for another 5-6 minutes on the cap side.
Liz had made a big batch of burger buns (using the Einkorn flour), so those were defrosted and toasted.
The sweet potatoes were cut into eighths, tossed with 1 tbs. of olive oil, smoked sea salt and black pepper to taste and roasted in the oven for 25 minutes at 425°F, flipping about halfway through.